Your favourite dip... now featured in a healthy dinner dish!
1 ¼cupsdry quinoa
4 ½tsplemon juice
1 ½cupsfresh spinachribbonned
1 ½cupsnavy beansor 1 can, drained and rinsed OR 1 1/2 cups cooked and diced chicken breasts
¼cupwhite wineoptional, but highly recommended
Cook the quinoa according to the package direction. I combined 1 ¼ cups dry quinoa with 2 ½ cups water in a pot. Brought it to a boil, covered it, and then let it simmer until cook. (same method as rice).
Preheat oven to 400 degrees Fahrenheit.
Meanwhile, place the feta, milk, egg, lemon juice, garlic, oregano, salt, and onion powder in a blender or food processor. Blend or process until sauce is smooth. Set aside.
Prepare the veggies and place in a mixing bowl with the chickpeas or navy beans.
Once the quinoa is cooked, add it to the bowl, along with the sauce. Stir in the wine.
Press into a 9x12 baking dish. Top with shredded cheese.
Bake for 15 minutes. Then turn oven to broil and broil the cheese until it bubbles and starts to turn brown.