Spinach Artichoke Quinoa Casserole

A creamy casserole that tastes just like spinach artichoke dip! Made lighter with non-fat Greek yogurt. {gluten-free}

3 cups quinoa, cooked (approx. 1 cup dry quinoa)
10 ounces frozen spinach, defrosted
2 cups marinated artichoke hearts, chopped
2 tablespoons olive oil
1 shallot, finely chopped
3 garlic cloves, minced
1/2 cup Italian blend cheese + a few tablespoons for topping
1/4 cup pepper jack cheese
2 medium size eggs
6 ounces plain non-fat Greek yogurt
salt & pepper to taste

View the full recipe at Making Thyme for Health →