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Greek Spinach-Quinoa Casserole

2 tbsp ghee (clarified butter) or grapeseed oil
1 cup chopped or sliced onion
1/2 tsp thyme
2 tsp dried mint leaves
1 tsp oregano
1 tsp dill
2 cups cooked quinoa*
1 cup cooked chopped spinach, with water squeezed out
8-12 oz feta cheese (vegans can use walnuts and/or almond “cheese”)

*Per pkg directions with 2 tbsp Bragg Liquid Aminos or 1 tsp Himalayan or Celtic sea salt

1. Preheat oven to 350°F. Place ghee or oil in a sauté pan over medium-high heat.
Add onion and cook until soft, about 5 minutes. Add all herbs while onions are cooking.
2. In a 1-qt or larger baking dish, blend the quinoa, spinach, cheese (orwalnuts) and
onion mixture, including the pan oil. Bake for 20-30 minutes, or until heated throughout.

Serves 4-6. Analysis per serving: 224 calories, 8g protein, 14g fat (6g saturated), 2g fiber, 17g carbohydrate, 426 mg sodium

Reprinted with permission of Debbie Johnson, chef and author of Fun with Gluten-Free,
Low Glycemic Food Cookbook (Deborah Johnson Publishing, http://glutenfreefun.com)

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