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cheesy quinoa spinach baked casserole

Quinoa Spinach Feta Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine Mediterranean
Servings 6 servings

Equipment

  • 1 Medium saucepan
  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 4 Measuring spoon
  • 1 Wooden spoon
  • 1 colander
  • 1 aluminum foil sheet

Ingredients
  

  • 1 1/2 cup quinoa rinsed
  • 3 cup low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 3 clove garlic minced
  • 8 ounce fresh baby spinach roughly chopped
  • 1/2 cup sun-dried tomatoes chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon kosher salt
  • 4 large egg
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 6 ounce feta cheese crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoon olive oil for greasing
  • 1/2 cup panko breadcrumbs optional

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease the baking dish with olive oil.
  • Combine quinoa and vegetable broth in the saucepan, bring to a boil, reduce to a simmer, cover, and cook until tender and liquid is absorbed, about 15 minutes.
  • Fluff the cooked quinoa with a fork and set aside to cool slightly.
  • Heat olive oil in the skillet over medium heat, add onion, and cook until translucent, about 5 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Add spinach to the skillet and cook, stirring, until wilted and most moisture evaporates, 2 to 3 minutes.
  • Stir in sun-dried tomatoes, oregano, thyme, red pepper flakes, black pepper, and salt, then remove from heat.
  • In the mixing bowl whisk together eggs, Greek yogurt, and milk until smooth.
  • Fold quinoa, spinach mixture, feta, Parmesan, parsley, lemon juice, and lemon zest into the egg mixture until evenly combined.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Sprinkle panko breadcrumbs evenly over the top if using.
  • Cover loosely with foil and bake for 20 minutes, then remove foil and bake until set and lightly golden, 10 to 15 minutes more.
  • Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.

Notes

Rinsing quinoa removes bitterness for a cleaner flavor; if your spinach releases excess liquid, cook a minute longer to prevent a soggy casserole. For a richer taste, swap half the milk for cream, or keep it lighter by using low-fat yogurt. You can assemble the casserole a day ahead, cover, and refrigerate; add 5 to 10 minutes to the baking time if starting cold. Feel free to add cooked chicken or chickpeas for extra protein, or substitute kale for spinach with an extra 2 to 3 minutes of sautéing. Taste the mixture before adding salt if your feta is very salty, and finish with a drizzle of olive oil or extra lemon for brightness.
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