Prep time: 25 minutes
Cooking time: 45 minutes
Serves: 6 people

Ingredients:

• 1 (5 ounce) bag fresh baby spinach
• vegetable broth
• 1 teaspoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 2 eggs, beaten
• 1/4 cup Greek yogurt
• 4 cups slightly undercooked quinoa (1 cup dry, cooked accoding to package directions)
• 6 ounces crumbled feta
• 3 scallions, thinly sliced (1/2 cup)
• 1/4 chopped dill
• freshly ground pepper and sea salt, to taste

Directions:

1. Preheat oven to 375 degrees. Place the spinach in a large saucepan with a splash of vegetable broth, and cook, covered, for about 3-5 minutes, until completely wilted.Rinse with cold water, squeeze dry, and chop. Set aside.

2. In a medium saute pan, heat the olive oil. Add the onion and garlic, cook until translucent, 5-10 minutes.

3. Whisk together the eggs and yogurt. Combine the onion mixture with the quinoa, feta, scallions, dill and spinach; stir in the egg mixture, pepper and salt to taste. Mix well. Spread the quinoa mixture evenly in a greased 2 quart baking dish. Bake until golden brown at edges, 35-45 minutes.  Cool slghtly before serving.

Notes: Quinoa is a high quality source of protein, with nine amino acids. It is also gluten-free and a good source of iron, riboflavin, phosphorus and fiber.

Edit: Adapted from More magazine