Vegetarian

Feta and Dill Quinoa Bake takes several minutes to prepare.

Feta and Dill Quinoa Bake takes several minutes to cook.

Feta and Dill Quinoa Bake makes 8 servings.

The ingredients for Feta and Dill Quinoa Bake are:

1 package baby spinach (5 oz)
1 tsp. olive oil
1 small onion, diced
1 clove garlic, minced
2 eggs, beaten
? cup light plain (unflavored) yogurt
4 cups cooked quinoa (1 cup uncooked quinoa, cooked according to package directions)
6 oz. light feta, crumbled
1 green onion, thinly sliced
? cup dill, chopped
? tsp. salt
Freshly ground pepper

Here is how you make Feta and Dill Quinoa Bake:

Preheat oven to 375?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 saut? 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. Lightly spray a baking dish with olive oil 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.Serving Size: Makes 8 Pieces Number of Servings: 8Recipe submitted by SparkPeople user SOPHIKKO.

The nutritional information for Feta and Dill Quinoa Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 168.9

• Total Fat: 6.9 g
• Cholesterol: 58.4 mg
• Sodium: 259.2 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 4.0 g
• Protein: 10.7 g