Name: Spinach & Artichoke Casserole
Cook time: 30 min
Ingredients: 2 teaspoon canola oil; 1/2 cup chopped onion; 3 clove garlic, minced; 1 cup uncooked quinoa, cooked according to package directions; 1 (14-ounce) can artichoke hearts, drained and chopped; 1 (10-ounce) package frozen chopped spinach, thawed; 3/4 cup reduced fat shredded mozzarella cheese, divided; 1/2 teaspoon ground nutmeg; 1/4 teaspoon black pepper; 1/2 cup liquid egg substitute; 3/4 cup non-fat plain Greek yogurt

Spinach & Artichoke Casserole

SERVES: 7

SERVING SIZE: 1/2 cup

COOK TIME: 30 Min

You'll want to get a heaping spoonful of this Spinach & Artichoke Casserole on your plate. It's a creamy and hearty side dish that pairs well with chicken, fish, beef...you name it! The best part? It's ready in just about 30 minutes.

What You'll Need

2 teaspoons canola oil
1/2 cup chopped onion
3 cloves garlic, minced
1 cup uncooked quinoa, cooked according to package directions
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed
3/4 cup reduced fat shredded mozzarella cheese, divided
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup liquid egg substitute
3/4 cup non-fat plain Greek yogurt

What to Do

Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.
In a medium skillet over medium heat, heat oil until hot; cook onion and garlic 3 to 5 minutes, or until tender.
In a large bowl, combine cooked quinoa, artichokes, spinach, 1/2 cup mozzarella cheese, the nutmeg, pepper, and onion mixture; mix well and set aside.
In a medium bowl, whisk eggs and yogurt, then stir into quinoa mixture. Spoon mixture into baking dish and sprinkle with remaining 1/4 cup cheese.
Bake 25 to 30 minutes, or until heated through.

Notes

While this is a gluten-free recipe, we suggest double-checking that all of your ingredients are labeled gluten-free if you are following a gluten-free diet.