Because quinoa is packed with protein it is a great grain for a vegetarian or vegan dinner. It is also gluten-free, so it is a good option for those with dietary restrictions. To make cooking the quinoa easy, I like to cook it in my rice cooker using a 2:1 water to quinoa ratio. This dish can serve as a vegetarian main dish, or as a side dish to accompany your favorite meat.
To make this #dinnerdoneby9am I fully prepare the dish in the morning without baking, refrigerate all day, then bake just prior to serving.
-1 c quinoa, cooked according to package directions
-2 eggs
-1/2 c heavy cream
-1/2 c plain greek yogurt
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/2 tsp dried thyme
-1/2 tsp dried rosemary
-3 cloves garlic, minced
3/4 c shredded mozzarella, divided use
-1/2 c shredded parmesan, divided usse
1 (15 oz) can artichoke hearts, drained and chopped
-1 (10 oz) package frozen spinach, thawed and squeezed of excess moisture using a kitchen towel
In medium bowl, whisk together eggs, cream, yogurt, salt, pepper, red pepper flakes, thyme, rosemary and garlic. Stir in 1/2 c mozzarella, 1/4 c parmesan, artichoke hearts and spinach. Spread mixture into a small, greased casserole dish. (I use an 8×8 pan). Top with remaining 1/4 c of mozzarella and parmesan. Bake at 350 for 20- 30 minutes and serve immediately.
