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Posted by on Mar 1, 2014 in Blog |

Quinoa Bake

Quinoa Bake

This meal was phenomenal!  I made it for 6 people and we still had a little of leftovers!


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  • 2.5 cups cooked quinoa (I used rainbow colored quinoa)
  • 1/2 cup feta cheese
  • 2 cooked chicken breasts, diced
  • 1 cup artichoke hearts (the ones that are marinated in oil)
  • 1 cup fresh spinach, chopped
  • 1 cup cherry tomatoes, diced
  • 3/4 cup skim milk
  • 2 cloves garlic, minced
  • juice of 1 slice of lemon
  • 1 tsp onion powder
  • ground black pepper
  • 1/3 cup shredded mozzarella as topping


Pre-cook the quinoa (in a rice cooker or over the stove top).  Also pre-cook the chicken – I used a little bit of olive oil that was infused with harissa so it gave it a tiny bit of spice.  Preheat the oven to 400 degrees.  In a food processor, combine feta, skim milk, garlic, and lemon juice and blend until smooth.  Mix the rest of the ingredients together in a bowl (except mozzarella)  and add the sauce mixture from the food processor.  Blend everything together and put in a oven-safe glass pan.  Sprinkle the top with mozzarella cheese.  Put in the oven for 15 minutes or until the cheese on top looks soft and melted.