Greek Spinach-Quinoa Casserole
 
Featured in: Recipes  |  March 2020

Greek Spinach-Quinoa Casserole

Feta and spinach are a classic combination in Greek cuisine; quinoa provides a hearty chewiness.

2 tbsp ghee (clarified butter) or grapeseed oil

1 cup chopped or sliced onion

1/2 tsp thyme

2 tsp dried mint leaves

1 tsp oregano

1 tsp dill 2 cups cooked quinoa*

1 cup cooked chopped spinach, with water squeezed out

8–12 oz feta cheese

*Per pkg directions with 2 tbsp Bragg Liquid Aminos or 1 tsp Himalayan or Celtic sea salt (for most people following a gluten-free lifestyle, quinoa is a great grain substitute; those with celiac disease should consult a practitioner)

  1. Preheat oven to 350°F. Place ghee or oil in a sauté pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add all herbs while onions are cooking.
  2. In a 1-qt or larger baking dish, blend the quinoa, spinach, cheese and onion mixture, including the pan oil. Bake for 20–30 minutes, or until heated throughout.

Makes 4 to 6 servings

Reprinted with permission from Fun With Gluten-Free, Low Glycemic Food Cookbook by Debbie Johnson

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Ingredients:

  • 2 tbsp ghee (clarified butter) or grapeseed oil
  • 1 cup chopped or sliced onion
  • 1/2 tsp thyme
  • 2 tsp dried mint leaves
  • 1 tsp oregano
  • 1 tsp dill 2 cups cooked quinoa*
  • 1 cup cooked chopped spinach, with water squeezed out
  • 8–12 oz feta cheese

Directions:

  1. Preheat oven to 350°F. Place ghee or oil in a sauté pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add all herbs while onions are cooking.
  2. In a 1-qt or larger baking dish, blend the quinoa, spinach, cheese and onion mixture, including the pan oil. Bake for 20–30 minutes, or until heated throughout.