Spinach & Feta Quinoa Quiche

Get over start-of-the-week blues by baking a comforting quinoa – quiche on Sunday night. This delicious dish will take less than 10 minutes to prep and a little over half hour to bake. It is a MAJOR hit with my family and friends! If you have a dairy intolerance, plant based cheese and yogurt can be used.

Spinach & Feta Quinoa Quiche

Serves 4

INGREDIENTS

• 1 cup dry quinoa, cooked as per directions
• 1 tbsp extra-virgin olive oil
• 2 cups spinach, chopped
• 1 leek, chopped
• 1 cup feta cheese
• 2/3 cup grated parmesan cheese
• 3 eggs at room temperature
• 2 tbsp Greek plain yogurt
• 1 tsp baking powder
• 1/4 tsp turmeric
• Sea salt and black pepper, to taste

DIRECTIONS

• STEP 1. Preheat oven to 400°F or 200°C.
• STEP 2. Cook the quinoa as per box instructions. Set aside to cool and add to a large mixing bowl.
• STEP 3. Heat olive oil in a skillet over medium heat. Add the leeks, and sauté for 2 minutes. Add the spinach and sauté for a few more minutes until it’s wilted. Let it cool for a few minutes and add to the quinoa bowl.
• STEP 4. Add the rest of the ingredients to the bowl and mix well.
• STEP 5. Lightly grease a bread pan with cooking spray and add the quinoa mixture. Bake for 40 minutes, until golden brown.
• STEP 6. Serve with cherry tomatoes & unsweetened coconut or Greek yogurt.