Cheesy Quinoa Bake
This versatile little savory cake is redolent with the familiar flavors of spanakopita; dill, spinach, and feta. It makes a great side dish, but also keeps and travels well, and is good at room temperature, making it perfect picnic and potluck fare.
- Servings: Serves 6 to 8
- Preheat oven to 375º
- Place spinach in a large saucepan with a pinch of salt and a splash of water and cook, covered, stirring frequently until completely wilted, about 3 to 5 minutes. Rinse with cold water, squeeze dry, and chop. Set aside.
- In a medium sauté pan, heat 1 tsp. olive oil and cook onions and garlic until translucent, 5 to10 minutes.
- Whisk together the eggs and yogurt. Combine the onion mixture, quinoa, feta, scallions, dill, spinach, egg mixture, and salt and pepper. Mix well. Butter a 2-quart baking dish and spread the quinoa mixture evenly in it. Bake until golden brown on edges, about 35 to 40 minutes. Cool slightly, cut into squares and serve.