This casserole is quick and easy to throw together. The best part is that is tastes even better as leftovers the next day!
3 cups cooked quinoa
1 1/4 cup feta cheese, crumbled small
3/4 cups mozzarella cheese
1 cup kalamata olives, halved
1 cup cherry tomatoes, quartered
1 cup baby spinach
1 cup artichoke hearts, chopped
1/2 cup red onions, diced
1 Tbsp. minced garlic
1/2 cup milk
2 tsp. basil
2 tsp. thyme
Dash of salt and pepper
Cook quinoa according to package directions. Place in a large bowl, and allow to cool for approximately 20 min. Preheat oven to 350 degrees. In a small bowl, whisk together the egg, milk, thyme, basil, salt, pepper and garlic. Add to quinoa and mix well. Add the kalamata olives, onion, artichoke hearts, spinach, tomato and feta to the quinoa and mix. Place mixture into a medium sized oven-safe casserole dish. Top with the mozzarella cheese, and bake for 20 min, or until cheese is melted and bubbly.