Spinach Artichoke Quinoa Casserole
An easy recipe for a spinach artichoke quinoa casserole that is low-fat, low calorie, and high in fiber. This casserole freezes well and makes a great side dish or as a quick breakfast or lunch.
Servings: 12
Ingredients
- 2 10-ounce packages of frozen spinach, thawed, water squeezed out and chopped
- 1 medium onion chopped
- 10- ounce package frozen artichoke hearts thawed, drained and chopped
- 2 medium portabello mushrooms chopped
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme chopped
- 1 cup cooked cold quinoa
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 10- ounce log of soft goat cheese room temperature
- 8- ounce package reduced-fat cream cheese
- ½ cup whole milk
- 10 large eggs
- ½ cup bread crumbs optional
Instructions
- Preheat the oven to 350°F
- coat a 9x12 oven-proof baking dish with non-stick oil spray.
- In a large mixing bowl, add the spinach,onions, artichoke hearts, mushrooms, garlic, rosemary, thyme and quinoa.
- In a mixing bowl using a stand mixer with the paddle attachment, or an electric hand-held mixer, add the goat cheese, cream cheese and milk, blend on medium speed to combine. On low speed, add the eggs, one at a time, blending well after each addition, until well combined.
- Add the cheese mixture to the bowl of vegetables, stir to combine . Spoon the mixture into the prepared baking dish, sprinkle the top with bread crumbs if using. Transfer to the middle rack of the oven and bake for 50-60 minutes or until it is slightly puffed in the center and a toothpick tests clean. Allow to cool for 5 minutes before cutting into 12 equal squares to serve.
Nutrition
Serving: 1 | Calories: 235kcal | Carbohydrates: 13g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 181mg | Sodium: 381mg | Fiber: 3g | Sugar: 3g
