Spring is officially here!
And soon the Farmer’s Markets will be buzzing with new crops of spring vegetables, fruits, and leafy greens.
Leafy greens are abundant and cheap right now. But if you are like me, sometimes the thought of having one.more.salad is more than you can take. Luckily, you can put those inexpensive leafy greens to good use with this easy spinach casserole.
And friends, the kiddos like this one too. I chalk it up to the cheesy, yogurt goodness. This can be served as a side or a main meatless course (whatever is your preference) and is amazing the next day as leftovers.
Easy Spinach Casserole With Artichokes & Quinoa
Recipe Yields: 9 Servings
3 cups quinoa, cooked to package directions (about 1 cup of dry quinoa)
12 ounces frozen spinach, defrosted, cooked, and excess water removed
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 can artichoke hearts, chopped
5.3oz container of plain fat free Greek yogurt
2 tablespoons sour cream
1 cup Italian blend cheese, shredded (separated)
1/4 cup pepper jack cheese, shredded
1. Preheat oven to 375°F.
2. Grease a 9×13 glass pan with either olive oil spray or butter.
3. Over medium heat, place oil into a large pan, add the onion and garlic and saute for 2-3 minutes.
4. Add cooked spinach, artichokes, and a dash of salt & pepper to the pan and cook for five minutes, stirring frequently.
5. Combine eggs, yogurt, sour cream, and cheeses in a large bowl. Whisk together until well-combined and set aside.
6. Remove spinach mixture from heat and allow to cool. Mix with egg mixture and cooked quinoa in a large bowl until well-blended.
7. Place the mixture into the casserole dish, smoothing the top with the back of a spoon. Sprinkle a few tablespoons of cheese on top and cook for 30-35 minutes, until top is light golden brown.
Enjoy this recipe? Make sure to check out Kelly’s Kitchen for more tried-and-true recipes.