Super Food Recipe: Greek Spinach-Quinoa Casserole
This casserole is so simple to make, yet I’ve gotten rave reviews. I love Greek flavors, so I blended them with healthy, high protein quinoa for a comfort food treat.
Greek Spinach-Quinoa Casserole
2 cups cooked Quinoa, cooked in 2 Tablespoons Bragg Liquid Aminos or 1 Tsp. pink Himalayan or Celtic Sea Salt.
1 cup cooked, chopped Spinach, with water squeezed out
1 cup chopped or sliced Onion
2 Tablespoons Ghee or Grapeseed Oil
½ teaspoon Thyme
2 teaspoons dried Mint leaves
1 teaspoon Oregano
1 teaspoon Dill
8 – 12 ounces Feta Cheese OR Vegans: 1 cup Walnuts and/or almond cheese.
1. Sautee’ chopped Onion in Ghee or Grapeseed Oil and while cooking, add all of the herbs.
2. Blend in 1 quart or larger baking dish: Quinoa, chopped Spinach, Cheese or Walnuts, and Onion/Herb mixture with all of the oil used to sauté in.
3. Bake in preheated oven at 350 degrees for twenty to thirty minutes, or until heated throughout. This depends on whether you started with hot quinoa and spinach or cold.
This reheats or freezes nicely.