Imagine a dish that transports you to the sun-drenched coastlines of the Mediterranean with just one bite - a culinary masterpiece that combines the nutty richness of quinoa, the tangy punch of feta, and the intense flavor of sun-dried tomatoes. This isn't just another casserole; it's a gourmet experience that transforms simple ingredients into a mouthwatering sensation that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup sun-dried tomatoes, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup spinach, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating. Drain well.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, chop sun-dried tomatoes into small, bite-sized pieces. Roughly chop fresh spinach and crumble feta cheese.
- Once quinoa is cooked, remove from heat and let stand covered for 5 minutes to steam. Fluff with a fork.
- In a large mixing bowl, combine cooked quinoa, chopped sun-dried tomatoes, crumbled feta, and chopped spinach.
- Sprinkle garlic powder, dried oregano, salt, and pepper over the mixture. Gently fold all ingredients together until well combined.
- Transfer the quinoa mixture to the prepared baking dish, spreading it evenly. Drizzle with olive oil across the top.
- Bake in the preheated oven for 20-25 minutes until the top is lightly golden and edges are crispy.
- Remove from oven and let cool for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Tips
- Rinse quinoa thoroughly to remove any bitter saponin coating, ensuring a clean, nutty flavor.
- Use high-quality vegetable broth for deeper flavor infusion into the quinoa.
- Pat sun-dried tomatoes dry before chopping to prevent excess moisture in the casserole.
- For extra crispiness, consider adding a light sprinkle of breadcrumbs on top before baking.
- Let the casserole rest for 5 minutes after baking to allow flavors to meld and settle.
- For a protein boost, you can add cooked chicken or chickpeas to the mixture.
- Choose a good quality feta cheese for the most authentic Mediterranean taste.
- If you prefer a vegetarian version, ensure your vegetable broth is certified vegetarian.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 12g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 25mg
