(This recipe makes one half the original recipe, good for 4-6 servings)
1 cup whole-grain
quinoa
1 ½ cups low-sodium vegetable broth
2 medium leeks (perhaps half an onion?)
2 teaspoons olive oil
2 garlic cloves, minced
½ 10-ounce package frozen chopped spinach, thawed and
drained
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped flat-leaf parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
2 large eggs
¾ cup crumbled fat-free feta cheese
¼ cup light garlic and herb cream cheese
1 tablespoon milk
¼ cup grated Parmesan cheese
Cooking spray
Panko
Heat oven to 375 degrees.
1. (Quinoa) In a large pot, combine quinoa and vegetable
broth, then cover and bring to a simmer over medium-high. Reduce heat to a low
and cook for 30 minutes or until broth is absorbed. Remove from heat and let rest
for 5 minutes. Fluff resting quinoa with a fork.
2. (Greens) Meanwhile, roughly chop only the white and light
green part of the leeks and discard the leaves. Heat the olive oil in a
nonstick sauté pan over medium-high. Add leeks and garlic sauté for 2 minutes
or until soft. Using a paper towel, squeeze excess water from spinach, add to
pan and sauté 3 more minutes. Remove from heat and stir in thyme, parsley,
pepper, and salt. Set aside.
3. In a large mixing bowl, whisk eggs and feta together; set
aside.
4. (Combine) Place cream cheese and milk in a small
microwavable bowl and heat I the microwave on high for 30 seconds, then whisk
to combine. Mix in Parmesan, spoon mixture into a zip-top bag, and refrigerate
until ready to use.
5. Add cooled quinoa to spinach and leek mixture; toss to
combine, then stir in egg mixture until combined. Coat a 2-quart baking dish
with cooking spray and pile quinoa mixture. Snip a corner of the cream
cheese-filled baggie and squeeze evenly over quinoa. Scatter panko and parmesan
on top and mist lightly with cooking spray. Bake for 25 minutes or until
golden. Serve immediately.
