Quinoa & Spinach Casserole with Feta: A Healthy, Flavor-Packed Bake
This Quinoa & Spinach Casserole with Feta is light, wholesome, and bursting with Mediterranean-inspired flavor. Creamy yet nutritious, it combines fluffy quinoa, fresh spinach, tangy feta cheese, and a touch of herbs in one comforting dish that’s perfect for both weeknight dinners and meal prep.
Casseroles are often associated with heavy, indulgent meals, but this quinoa-based version brings a refreshing, nutrient-dense twist.
Inspired by Mediterranean flavors, it swaps pasta or rice for protein-packed quinoa and balances it with vibrant greens and feta cheese.
It’s proof that casseroles can be both comforting and healthy at the same time.
Why You’ll Love This Recipe
- Nutritious & filling: Packed with protein-rich quinoa, leafy greens, and healthy fats from feta.
- Vegetarian-friendly: A hearty meatless option that doesn’t skimp on flavor.
- Easy prep: Simple ingredients and minimal steps make it weeknight-friendly.
- Versatile: Works as a main dish, side, or meal prep option.
- Mediterranean flair: Bright, tangy feta and herbs elevate the flavors.
Quinoa & Spinach Casserole with Feta
Ingredients
- Main Casserole:
- 1 cup uncooked quinoa rinsed (or substitute brown rice for a heartier texture)
- 2 cups vegetable broth or chicken broth for added flavor
- 4 cups fresh spinach roughly chopped (or 2 cups frozen spinach, thawed and drained)
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup crumbled feta cheese or goat cheese for a creamier tang
- ½ cup ricotta cheese optional, for extra creaminess
- 2 large eggs beaten (acts as a binder)
- 2 tbsp olive oil
- 1 tsp dried oregano or Italian seasoning
- Salt & pepper to taste
- Optional Topping:
- ½ cup shredded mozzarella or Parmesan
- ¼ cup breadcrumbs mixed with 1 tbsp olive oil for a golden crust
Instructions
- Cook quinoa: In a saucepan, combine quinoa and broth. Bring to a boil, then reduce to low, cover, and cook for 15 minutes until fluffy and liquid is absorbed. Set aside.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until fragrant and translucent (about 3–4 minutes). Stir in spinach and cook until wilted (2–3 minutes). Remove from heat.
- Mix filling: In a large bowl, combine cooked quinoa, sautéed spinach mixture, feta, ricotta (if using), oregano, eggs, salt, and pepper. Stir until well blended.
- Assemble casserole: Transfer mixture to a greased 9×9-inch baking dish. Smooth the top with a spatula. If using toppings, sprinkle mozzarella or Parmesan and breadcrumbs evenly on top.
- Bake: Preheat oven to 375°F (190°C). Bake uncovered for 25–30 minutes, until golden brown on top and set in the center.
- Rest & serve: Let sit for 5 minutes before slicing. The casserole should smell fragrant, with a lightly crisp golden crust and creamy interior.
Pro Tips & Variations
- Boost the protein: Add cooked chickpeas or white beans for a heartier vegetarian option.
- Make it dairy-free: Swap feta and ricotta for dairy-free cheese alternatives.
- Add flavor layers: Mix in sun-dried tomatoes, roasted red peppers, or olives for a Mediterranean twist.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave single portions until warmed through.
Serving Suggestions
- Toppings: Garnish with fresh parsley, dill, or a drizzle of olive oil before serving.
- Sides: Pair with a crisp cucumber-tomato salad, roasted vegetables, or warm pita bread.
- Drinks: Enjoy with a glass of chilled white wine, sparkling water with lemon, or iced herbal tea.
- Occasions: Perfect for weeknight dinners, healthy meal prep, vegetarian potlucks, or as a side dish for holiday gatherings.
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if chilled.
Q: Can I freeze Quinoa & Spinach Casserole?
Absolutely. Bake first, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat at 350°F (175°C) until heated through.
Q: Can I use kale instead of spinach?
Yes—just chop it finely and sauté a few minutes longer to soften before mixing.
Q: How do I keep it from being watery?
If using frozen spinach, squeeze out all excess water. Also, avoid adding too much broth to the quinoa.
