Spinach Artichoke Quinoa Casserole
Ingredients
The base
-
2
large
eggs (optional)
-
1 ¼
cup
cottage cheese or silken tofu
-
¾
cup
vegan sour cream or Greek yogurt
-
1
tablespoon
Dijon mustard
-
⅛ – ¼
teaspoon
cayenne pepper
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground pepper
The vegetables
-
1
medium
yellow onion (chopped fine)
-
6
ounces
chopped baby spinach
-
4
cloves
garlic (minced)
-
14.5
ounces
water packed artichokes (chopped)
The grains
The cheese
-
⅓
cup
Gruyere cheese or Daiya Havarti
Instructions
- Preheat the oven to 350 degrees and spray a 13 x 9 baking dish with olive oil.
- Blend together the eggs, cottage cheese, sour cream, mustard, cayenne, salt, and pepper.
- In a skillet, sauté the onion in olive oil for 8 minutes, then add garlic and spinach until wilted.
- Stir in the artichokes and quinoa, cooking for an additional 5 minutes.
- Combine the skillet mixture with the blended mixture and transfer to the baking dish.
- Sprinkle cheese on top, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes before serving warm.
Nutrition Facts (estimated)
Servings
6
Calories
373
Total fat
13g
Total carbohydrates
47g
Total protein
18g
Sodium
664mg
Cholesterol
70mg
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