Spinach, Artichoke & Red Pepper Quinoa Bake


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1.00 LBS
Spinach, Artichoke & Red Pepper Quinoa Bake
Serves 6
  1. 2 containers of Cucina & Amore Quinoa Artichoke & Red Peppers (click link to order)
  2. 1 cup feta cheese
  3. ½ cup milk
  4. 1 egg
  5. 4 ½ tsp lemon juice
  6. 4 cloves garlic
  7. 1 tsp oregano
  8. ¾ tsp salt
  9. ½ tsp onion powder
  10. 1 ½ cups fresh spinach, ribbonned
  11. 1 cup of artichokes, diced and 1/2 cup of Cucina & Amore Artichoke Bruschetta (click link to order)
  12. 1 ½ cups navy beans (or 1 can, drained and rinsed) OR 1 1/2 cups cooked and diced chicken breasts
  13. ¼ cup white wine (optional, but highly recommended)
  14. 1 cup mozzarella cheese, shredded
  1. Cook the quinoa according to the package direction. I combined 1 ¼ cups dry quinoa with 2 ½ cups water in a pot. Brought it to a boil, covered it, and then let it simmer until cook. (same method as rice).
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Meanwhile, place the feta, milk, egg, lemon juice, garlic, oregano, salt, and onion powder in a blender or food processor. Blend or process until sauce is smooth. Set aside.
  4. Prepare the veggies and place in a mixing bowl with the chickpeas or navy beans.
  5. Once the quinoa is cooked, add it to the bowl, along with the sauce. Stir in the wine.
  6. Press into a 9x12 baking dish. Top with shredded cheese.
  7. Bake for 15 minutes. Then turn oven to broil and broil the cheese until it bubbles and starts to turn brown.
  8. Remove from oven.
  9. Allow to cool a few minutes before serving.
Slightly adapted from Jessica Penner, RD