Eats: Greek Quinoa Bake10:21 AM
So this one time, Kyle was being supportive of my healthy eating endeavors, and came home with a Costco-sized bag of pre-washed quinoa. So of course after a few dinners of roasted veggies piled on top of the quinoa, I decided to make something that looks like it does a great job clogging arteries. I actually think this was still pretty much on the healthy side, maybe, I don't know. But I can say that it was really tasty! I totally got the idea for this one from Pinterest, but made a few alterations. I will post what I did, but I think next time I will double the amount of veggies. Because veggies!
2 1/2 cups cooked quinoa
1 1/4 cups feta cheese
1/2 cup mozzarella cheese
1 can artichoke hearts
1 1/2 cup chopped kale, stems removed
1 cup diced cherry tomatoes
1/2 cup goat milk
2 cloves diced/crushed garlic
2 tsp lemon juice
1 tsp cilantro
Sea salt & black pepper to taste
Cook quinoa according to instructions on the package, and preheat oven to 400. While that is cooking, chop up all of your veggies and set aside. Next, combine the feta, milk, garlic, lemon juice, and cilantro in a blender until smooth (mine was not clean, so I totally mixed it by hand, it came out fine). When the quinoa is ready, mix in the artichoke hearts, tomatoes, and kale. Pour over the feta sauce, and season with salt and pepper, mixing through. Next, top with the mozzarella cheese. Bake for 15 minutes, or until the cheese on top has melted. Serve immediately.
Sorry for the shitty quality of photos, as the lighting is awful in our house. I swear that this meal was more than a big, white blob, it was quality! I promise! Oh, and here is a pic of squirrel salt and pepper shakers, because.