Greek Quinoa Bake

By vdub

Ingredients

• 1 (5 ounce) package fresh baby spinach
• salt
• 1 tsp olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 2 eggs, beaten
• 4 cups slightly undercooked quinoa (1 cup dry, cooked according to package directions)
• 8 ounces feta, crumbled
• 3 scallions, thinly sliced (1/2 cup)
• 1/4 cup chopped dill
• freshly ground pepper

Preparation

Step 1

1. Preheat oven to 375. Place the spinach in a large saucepan with a pinch of salt and a splash of water, and cook, covered, stirring frequently until completely wilted, 3 to 5 minutes. Rinse with cold water, squeeze dry, and chop. Set aside.

2. In a medium saute pan, heat the olive oil. Add the onion and garlic, and cook until translucent, 5 1o 10 minutes.

3. Whisk together the eggs and yogurt. Combine the onion mixture with the quinoa, feta, scallions, dill and spinach; stir in egg mixture, pepper tot taste and 3/4 teaspoon salt. Mix well. Spread the quinoa mixture evenly in a buttered 2-quart baking dish. Bake until golden brown at edges, 35 to 40 minutes. Cool slightly before serving.