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.
2(10-ounce) packagefrozen spinachthawed, water squeezed out and chopped
1medium onionchopped
1(10-ounce) packagefrozen artichoke heartsthawed, drained and chopped
2large portobello mushroomschopped
4clovesgarlicminced
1tablespoonchopped fresh rosemary
1tablespoonfresh thymechopped
1cupcooked quinoacold
½teaspoonsalt
¼teaspoonground black pepper
10ouncesoft goat cheeseroom temperature
8ouncesreduced-fat cream cheese
½cupwhole milk
10large eggs
½cupbread crumbsoptional
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.