If you’re like us, you’re always looking for new, healthy, and delicious recipes that the whole family will love! Tammy’s daughters devour this. It’s the perfect calming and satisfying meal.
We love playing out foods our mom cooked when we were younger. One of our favorites has always been a spinach and noodle casserole. Although our mom made a healthy version, we tweaked it a bit to make it our own and include more food groups.
4 cups of cooked quinoa
2 cups baby spinach, chopped
1/2 yellow onion, chopped
1 tablespoon of olive oil
1/4 cup low fat feta cheese
1 teaspoon of mint
1 teaspoon of dill
1 teaspoon parsley
2 large eggs, lightly beaten
Salt and pepper to taste
1/4 cup low-fat parmesan, finely grated
Preheat oven to 400 degrees Fahrenheit.
In a medium saucepan, gently cook the olive oil and onions over medium heat. Once tender, add the spinach and cook until the leaves have withered. Take off the stove.
In a large bowl, mix the quinoa, eggs, cheese, and spices together. Fold in the spinach and onions.
Pour into a baking dish (or a bowl that can be put in the oven). Scatter parmesan on top.
Bake at 400 degrees Fahrenheit for about 25 minutes or until parmesan is browned and crispy. Enjoy!
Makes about 5 servings