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Recipe of the Week

Ashley Wemmell

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Cheesy Greek-Style Baked Quinoa 

recipe

2 1/2 cups Cooked Quinoa
1 1/4 cup Fat Free Feta Cheese
1/2 cup Reduced Fat Shredded Mozzarella or Cheddar
1 cup Marinated Artichoke Hearts (in Oil)
1 cup Chopped Spinach
1 cup Diced Cherry Tomatoes
1/2 cup Skim Milk
1 tsp Crushed or Minced Garlic
1 tsp Lemon Juice
1 tsp Parsley
1 tsp Onion Powder
1/4 tsp Sea Salt & Coarse Black Peppercorn – approx.

Directions:
Prepare the quinoa as directed. While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside. Next, in food processor combine 1 cup feta, skim milk, garlic, lemon juice, and parsley, blending until smooth.

When ready, stir artichoke hearts, cherry tomatoes, and spinach into quinoa, plus 1 tbsp. oil from artichokes, stirring well. Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.

Transfer mixture to oven safe casserole dish, spreading evenly. Top with remaining feta and mozzarella (or cheddar), then bake at 400F for 15 minutes until top has melted. Immediately plate and serve.

 

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The Student News Source of the University of New Haven
Recipe of the Week