1.12.2012

Greek Chicken, Spinach, and Quinoa Bake


When I said I would post about some recipes later this week, I hadn't planned on coming up with one on my own. Tonight, I planned on making this recipe and adding in some chicken and black beans. But on Friday night, before my sister left and before we started this, I made a dish inspired by a recipe that I literally snapped a picture of in a magazine from the rack in Publix (is that illegal?), and I haven't been able to stop thinking about it since. What I made was a variation on this recipe from Clean Eating Magazine for Spanakopita Casserole. If you're not restricting gluten or dairy, you should make it this week but add some shredded rotisserie chicken like I did. It was awesome.

So, a little cilantro-ed out, and still dreaming of the greek chickeny, spinachy goodness, I devised a plan. I took the basic flavor profile of the casserole, a little of this and that from the fridge, some techniques from another grain-based casserole, and voila! This comforting dish totally satisfied my craving!

Greek Chicken, Spinach, and Quinoa Bake


2 Tbsp olive oil
1 yellow onion, chopped
1/2 cup carrots, diced (I used a handful of baby carrots)
2 medium cloves garlic, minced
1 9 oz bag fresh spinach
1 cup uncooked quinoa
1 1/2 cups water
1/2 cups chicken stock
1 1/2 cups shredded rotisserie chicken
1/2 cup feta*
2 Tbsp finely chopped fresh mint
1 tsp dried oregano
2 eggs
salt
pepper

Preheat the oven to 375 degrees.

Get your quinoa going. If you have already cooked quinoa left over, use that. You could also use brown rice. Anyway, cook the quinoa according to package instructions with the mix of chicken stock and water and generous pinch of salt.

Meanwhile, sauté the onion and carrot with a pinch of salt until the vegetables are tender and translucent, adding the garlic about halfway through. Add the spinach a handful at a time so you can fit it all in the pan and cook until all the spinach is wilted. 

Transfer the vegetables to a bowl. Add the quinoa, chicken, mint, oregano, and a few cranks of black pepper to the bowl. *(If I wasn't avoiding dairy I would 100% add feta at this step.) Taste and add salt if needed. Mix in two eggs and transfer to a round or 9x9 inch baking dish. Bake for 30 minutes or until it is bubbly and beginning to brown on top. Let it cool and settle for 5-10 minutes. Serve. 



2 comments:

katie davis said...

oh yum. gonna try this.

sheilasingh said...

I made this but substituted kale for the spinach - it was amazing! Thank you for sharing :)