Greek Quinoa and Spinach Bake

This quinoa and spinach side dish is a real crowd pleaser!  It has a rich, creamy flavor and is high in protein and iron and low in calories and fat.  Take it to your next potluck or barbecue and bask in the compliments.  You don't have to tell them it is good for them, too!

8 ounces fresh baby spinach, washed and dried

1 teaspoon olive oil

1 large onion, diced

1 clove garlic, minced

2 eggs, beaten (may substitute 3 egg whites)

1/3 cup plain, nonfat Greek yogurt

4 cups cooked quinoa (1 cup dry, cooked according to package)

10 ounces fat free feta, crumbled

3 scallions, thinly sliced (about 1/2 cup)

1/4 cup chopped dill (or 1 teaspoon dried)

sea salt 

freshly ground pepper

Preheat oven to 375.  Place spinach in a large skillet with a pinch of salt and a splash of water and cook for a few minutes until completely wilted.  Rinse with cold water and squeeze dry.  Chop spinach and set aside.  Rinse the skillet and return to medium heat.  Add the olive oil, onion and garlic and cook until translucent, about 10 minutes.

In a large bowl, whisk together the eggs and yogurt.  Add the onion mixture, quinoa, feta, scallions, dill, spinach, 3/4 teaspoon salt, and pepper to taste.  Mix well.

Spread the quinoa mixture evenly in a 2 quart baking dish greased with cooking spray.  Bake until golden brown, 35 to 40 minutes.

Serves 8 as a side dish