spinach and artichoke quinoa bake

Your favorite dip… currently featured in a very healthy dinner dish!

INGREDIENTS

• 1 ¼ cups dry quinoa
• 1 cup feta cheese
• ½ cup milk
• 1 egg
• 4 ½ tsp juice
• 4 cloves garlic
• 1 tsp oregano
• ¾ tsp salt
• ½ tsp onion powder
• 1 ½ cups recent spinach, ribbonned
• 1 cup marinated artichokes, diced
• 1 ½ cups navy beans (or one will, drained and rinsed) OR one 1/2 cups stewed and diced chicken breasts
• ¼ cup vino (optional, however extremely recommended)
• 1 cup cheese cheese, shredded

INSTRUCTIONS

1. Cook the quinoa in keeping with the package direction. I combined one ¼ cups dry quinoa with a pair of ½ cups water in a very pot. Brought it to a boil, covered it, then let it simmer till cook. (same technique as rice).
2. Preheat kitchen appliance to four hundred degrees physicist.
3. Meanwhile, place the feta, milk, egg, juice, garlic, oregano, salt, and onion powder in a very liquidizer or kitchen appliance. mix or method till sauce is sleek. Set aside.
4. Prepare the veggies and place in a very bowl with the chickpeas or navy beans.
5. Once the quinoa is stewed, add it to the bowl, in conjunction with the sauce. Stir within the wine.
6. Press into a 9×12 baking dish. high with cut cheese.
7. Bake for quarter-hour. Then flip kitchen appliance to broil and broil the cheese till it bubbles and starts to show brown.
8. Remove from kitchen appliance.
9. Allow to cool down a number of minutes before serving.

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