Spinach & Roasted Red Pepper Quinoa Casserole
This quick and easy spinach and roasted red pepper quinoa casserole can be prepared in just 10-15 minutes so you can pop it in the oven quick!
Servings 8
Calories 302kcal
Ingredients
- Olive oil spray
- 1 red onion sliced thin
- 2 roasted red peppers diced
- 16 ounces frozen spinach thawed and drained well
- ¼ teaspoon cayenne pepper
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 12 ounces cottage cheese OR blended silken tofu
- 8 ounces plain Greek yogurt
- 3 cups cooked quinoa
- ¾ cup grated parmesan cheese or Vegan Parmesan
- 1 cup shredded cheddar or Daiya divided
- 4 eggs lightly beaten OR ¾ cup blended silken tofu
- 3 tablespoons flour
Instructions
- Preheat oven to 350.
- Spray a large skilled with olive oil and heat to medium. Add onion and cook for 10 to 12 minutes. Add roasted pepper, spinach, cayenne, salt and pepper and cook until spinach is heated through.
- Transfer mixture to a large bowl and stir in cottage cheese, yogurt, quinoa, parmesan and ¾ cup cheddar. In a small bowl whisk together eggs (or tofu) and flour and add to vegetable mixture.
- Transfer mixture into a lightly greased 2 ½ quart casserole dish. Top with remaining ¼ cup cheddar and bake for 45 minutes.
Notes
Servings 8, Calories 295, Fat 11.7g, carbohydrates 24.7g, Protein 24.6g, Cholesterol 35mg, Sodium 835mg, Fiber 3.8g, Sugars 3.7g
Nutrition
Calories: 302kcal | Carbohydrates: 24g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 865mg | Potassium: 468mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7135IU | Vitamin C: 8.4mg | Calcium: 376mg | Iron: 2.8mg