This recipe is a take on another recipe I made a bit ago where this goodness was stuffed into peppers and baked. I found that that was a lot of work, and I ended up just really liking the quinoa mixture (plus it didn't require baking this time), so I tried it and it was a hit!
Think the yummy taste of spinach artichoke dip, but with a heartiness to it that's good for a meal!
What You Need:
~1 Cup uncooked quinoa
~2 Cups reduced sodium chicken broth/veg stock (or you can use water, which I did)
~Extra virgin olive oil
~20 ounces spinach leaves (fresh or frozen; if using frozen make sure it's thawed and squeezed out pretty well)
~3 cloves minces garlic (or 1.5 tsp from jar)
~1/2 tsp dried basil
~1/2 tsp salt
~1/4 tsp black pepper
~14 ounce can artichoke hearts, drained and chopped
~1 Cup shredded mozzarella, provolone or some other melty cheese
~1/2 C nonfat plain Greek yogurt
What You Do:
1. Add quinoa and veg stock (or water) to a sauce pan and heat over medium heat. Get to a boil, then reduce to a simmer and cover for about 15 minutes, until the liquid is absorbed (follow the directions on your quinoa package)
2. While the quinoa is cooking, using a saute pan, add in some olive oil over medium heat. Then add in the spinach, breaking up any clumps as you go.
3. Add in the garlic, basil, salt and pepper and cook through for about 30 seconds to a minute, then add in the artichoke hearts and cook until warmed through (or until your quinoa is done).
4. Stir in the quinoa, cheese and Greek yogurt and watch as the skillet transforms into spinach artichoke dip.
Plate it up and enjoy!
Because of the quinoa, this is a really filling dish. Yes it has cheese in it, but otherwise, it's pretty good for you!