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Quinoa & Spinach Casserole with Feta

Quinoa & Spinach Casserole with Feta

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.
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Course Main Course
Cuisine American

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.
Keyword Quinoa & Spinach Casserole with Feta
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