·3 cups cooked quinoa
·10 ounces spinach
·2 cups artichoke hearts only, chopped
·2 tablespoons olive oil
·1 shallot, finely chopped
·3 garlic cloves, minced
·1/2 cup Italian cheese blend + a few tablespoons for topping
·1/4 cup pepper jack cheese
·2 free-range organic eggs
·6 ounces plain non-fat Greek yogurt
·Salt & pepper, to taste
Preheat oven to 375°F, then prepare a large casserole dish by greasing with non-stick cooking spray. Heat olive oil over medium heat in a pan and cook the shallot and garlic for a few minutes, or until fragrant. Add spinach to the pan. Add chopped artichoke hearts and salt & pepper to the pan and cook for 5 minutes. Meanwhile, whisk together the eggs, Greek yogurt and cheese in a large bowl. Remove spinach artichoke mixture from the heat and allow to cool for a few minutes before adding to the bowl with the eggs and cheese. Lastly, add the cooked quinoa and stir until everything is mixed together well. Place mixture into casserole dish, smoothing the top with the back of a spoon. Sprinkle a few tablespoons of cheese on top and cook for 30-35 minutes, until top is light golden brown. Serve warm and enjoy!
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
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