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Greek Spinach Quinoa Casserole

By: Debbie Johnson, Cookbook Author, "Fun with GF/LG Food"

If you are looking for one of the most wholesome healthy casserole recipes that fits into your healthy eating plan, then make this easy Greek Spinach Quinoa Casserole from cookbook author Debbie Johnson. Chock full of the very best ingredients and flavors, this Greek food-inspired dish to bound to please. Best of all, this quinoa recipe can be a part of your list of gluten free foods. Debbie says, "This casserole is so simple to make, yet I’ve gotten rave reviews. I love Greek flavors, so I blended them with healthy, high protein quinoa for a comfort food treat."


This reheats or freezes nicely.

This casserole recipe comes from best-selling author Debbie Johnson, who is also former owner/exec. chef of restaurant with whole menu GF/LG, Allergy-Friendly, Vegan to Meat. See

For more information about and recipes from Debbie, check out her Featured Foodies profile page.

Serves4 to 6

Cooking MethodCasserole


  • 2 cups cooked quinoa, cooked in 2 tablespoons Bragg Liquid Aminos or 1 teaspoon pink Himalayan or Celtic Sea Salt
  • 1 cup cooked, chopped spinach, with water squeezed out
  • 1 cup onion, chopped or sliced
  • 2 tablespoons ghee or grapeseed oil
  • 1/2 teaspoon thyme
  • 2 teaspoons dried mint leaves
  • 1 teaspoon oregano
  • 1 teaspoon dill
  • 8 ounces to 12 ounces Feta Cheese (If vegan, use 1 cup walnuts and/or almond cheese)


  1. Saute’ chopped onion in ghee or grapeseed oil and while cooking, add all of the herbs.
  2. Blend in 1 quart or larger baking dish: quinoa, chopped spinach, cheese wr Walnuts, and onion/herb mixture with all of the oil used to sauté in.
  3. Bake in preheated oven at 350 degrees F for 20 to 30 minutes, or until heated throughout. This depends on whether you started with hot quinoa and spinach or cold.

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