Who doesn't love a good casserole? Especially that amazing bloated, achey feeling you get in your stomach 10 minutes after you've had seconds? Yes---said no one ever. Well folks, if you've been digging through your grandmothers cook books for the alternative, you're most likely not going to find it. That's why we're here---to find you that alternative. This recipe is inspired by the traditional sour cream, cheese loaded, pasta-packed casserole that we all know and love. Made with hearty vegetables like spinach, mushrooms & cherry tomatoes, it's delicious flavor is a given. Try the recipe for yourself, I guarantee you'll go for seconds. Plus, don't forget the wine--bon appetite! |
Ingredients: serves 3-4 people (for 9x9 dish, double the recipe!)
2 cups fresh spinach, cooked
1 5oz. jar of marinated artichokes, chopped
1/2 of a small white onion, chopped
1/4 cup mushroom, diced
1/4 cup cherry tomatoes, diced
1/2 cup (uncooked) quinoa
1/4 cup Mozzarella cheese
1-2oz. of your favorite pepperjack cheese, graded
1/4 cup nonfat, greek yogurt
3 TBSP egg whites
1 clove garlic, minced
salt & pepper
pinch of fresh organic oregano
1/2 TB olive oil
Directions:
2 cups fresh spinach, cooked
1 5oz. jar of marinated artichokes, chopped
1/2 of a small white onion, chopped
1/4 cup mushroom, diced
1/4 cup cherry tomatoes, diced
1/2 cup (uncooked) quinoa
1/4 cup Mozzarella cheese
1-2oz. of your favorite pepperjack cheese, graded
1/4 cup nonfat, greek yogurt
3 TBSP egg whites
1 clove garlic, minced
salt & pepper
pinch of fresh organic oregano
1/2 TB olive oil
Directions:
- Preheat the oven to 375 degrees.
- Spray a 6x6 baking dish with cooking spray or olive oil.
- In a medium sauce pan, cook the quinoa according to packaging directions. (usually 10-15 minutes)
- In a separate pan, heat the olive oil and sauté the onion and garlic over medium heat for 2-3 minutes. Turn heat to low.
- In another separate pan, sauté the spinach in a dash of water until slightly wilted. Add spinach to the onion, garlic mixture. Then sauté the mushrooms until cooked well, 2-3 minutes. Add the mushrooms to the mixture.
- Toss in the artichokes, tomatoes, quinoa, salt & pepper and cook for additional 3-5 minutes on medium-low heat.
- In a small bowl. combine the egg whites, greek yogurt and cheese (leave some aside for additional topping before baking). Toss in a dash of organic oregano, whisk well and set aside.
- In a large bowl, combine the veggie mixture and egg white mixture in a large bowl and combine well.
- Pour into baking dish, use a spoon to even out the top and drizzle with cheese.
- Bake in the oven for 25 minutes until slightly golden brown.
- Let cool for 2-3 minutes. Pop in a movie, pair with riesling & enjoy!