Description
This vibrant casserole combines chewy quinoa, tangy feta, and sweet sun-dried tomatoes for a Mediterranean-inspired vegetarian dish. Perfect for weeknights or potlucks, it’s packed with flavor and comforting textures.
Ingredients
1 cup uncooked quinoa
1 1/2 cups vegetable stock
1/2 cup sun-dried tomato pesto
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/2 cup plain Greek yogurt
1/2 cup chopped sun-dried tomatoes (packed in oil)
1/4 cup finely chopped red onion
1 cup fresh spinach, chopped
1 teaspoon Italian seasoning
Fresh basil, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C)
In a medium saucepan, cook quinoa in vegetable stock according to package instructions
Stir in sun-dried tomato pesto, chopped sun-dried tomatoes, red onion, and Italian seasoning
Remove from heat and mix in Greek yogurt and half the feta and mozzarella cheese
Transfer mixture to a greased casserole dish
Top with remaining cheese
Bake for 25 minutes or until golden and bubbly
Cool slightly and garnish with fresh basil before serving
Notes
Use high-quality feta for best flavor.
Add grilled chicken or chickpeas for extra protein.
Substitute zucchini and bell peppers for added veggies.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 35mg