Life has been so busy that I’ve been relying on my tried-and-true recipes to get me through the last week. But now that things have begun to calm down a bit (I stress the “a bit” part), I have that itch to get back into the kitchen to play around!
I’m very picky about lunches I bring to the work. Since our office is always so chilly (no clue who controls the AC in our building, but I swear they must be from the North Pole) I always crave something warm for lunch as I shiver my way to the lunch room. But soup won’t cut it! I need a hearty dish that will keep me full to get me through the remaining 5 hours of work. This Greek-style cheesy quinoa casserole bake did just the trick!
I had some leftover artichokes from making spinach and artichoke stuffed chicken this weekend (recipe coming soon, swear I’m still drooling over it) so I figured a greek inspired dish was on the menu!
This is such a simple recipe that can be combined with grilled chicken, a salad, or just eaten on its own (the quinoa turns it into quite a hearty, but healthy, dish)! The other nice part about this recipe is that it doesn’t really require obscure ingredients, so you should already have most of these things in your kitchen. Win, win :)
- 1.5 cups cooked quinoa
- 1.5 cups spinach (chopped)
- 2/3 cup feta cheese
- 2/3 cup cherry tomatoes (halved)
- 2/3 cup chopped artichoke hearts (from can)
- 1/3 cup cheddar cheese
- 1/4 cup skim milk
- 1.5 tsp lemon juice
- 1 tsp parsley
- Sprinkle of garlic powder (to taste)
- Salt and pepper (to taste)
- Preheat oven to 400 degrees
- In a large bowl, stir together the cooked quinoa, tomatoes, artichokes, spinach, salt, and pepper
- In a food processor (blender, magic bullet... basically whatever you have) combine the feta, 1/4 cup cheddar, milk, lemon juice, garlic, and parsley and blend until smooth
- Pour the sauce over the ingredients in the bowl and carefully stir till combined
- Pour mixture into a greased casserole dish and top with remaining cheddar
- Bake for 15 minutes until the top is melted
It’s as easy as that! The extra cheese on top helps to lock in the moisture as it bakes so when you dive in you’ll have creamy feta and perfectly cooked tomatoes and spinach.
Can you tell I love this dish?? I had a bite (or two) of it this morning while I was packing up my lunch :) It’s a breakfast of champions too, apparently!
What dishes have you been making for lunch lately?