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Quinoa & Artichoke Bake

Yields8 ServingsPrep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

 1.50 cups Quinoa (Raw, Dry)
 3 cups Water
 500 g Chicken Breast (Raw, Diced - Optional)
 1 Red Onion
 2 Garlic Cloves
 1 tbsp Olive Oil
 2 cups Unsweetened Almond Milk
 1 tbsp Cornstarch
 30 g Parmesan
 280 g Baby Spinach (Can substitute frozen chopped spinach, thawed)
 300 g Artichoke Hearts in Brine, Drained (Approx 2 Jars)
 200 g Light Tasty Shredded Cheese
1

Add Dry Quinoa and Water to a medium sized saucepan. Cover & bring to a boil. Reduce heat to a simmer for approx 12mins, then move off the heat to rest as you prepare the remaining ingredients. (Leave the lid on at this stage)

2

If using, brown the diced chicken with a dash of the oil and set aside. With the remaining oil, sautee the diced onion and garlic until softened. Wilt the spinach and combine.

3

Preheat Oven to 180oC. Then, in a large baking dish or lasagne pan, combine the onion, garlic, chicken (if using) and drained, diced artichoke hearts.

4

In a shaker, mix the cornstarch, almond milk and parmesan cheese. Season with salt and pepper and add to the (now empty) frypan you cooked the vegetables in. Stir gently over low heat until the mixture has just thickened.

5

Fluff the reserved Quinoa with a fork and add this to the pan with your vegetables and the sauce we just made. Mix everything thoroughly & top with shredded Cheese.

6

Bake until the cheese is golden brown. Approx 40mins.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories389
% Daily Value *
Total Fat 14g18%

Saturated Fat 6g30%
Sodium 616mg27%
Total Carbohydrate 28.38g11%

Dietary Fiber 3.53g13%
Total Sugars 2.67g
Protein 40g
Potassium 417mg9%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.