You guys, I had high hopes for this recipe we made a few weeks ago.
The recipe is from a cookbook for toddlers, so surely my toddler gobbled it up, right?
He ate a tiny bite of the quinoa alone, but he wasn’t feeling the actual vegetables in it.
Story of my life!
We are seriously struggling getting this kid to eat. I know his pickiness and stubbornness are typical of his age and development, but I’d be lying if I told you it wasn’t frustrating as hell.
I love food, so I want my (underweight!!!) kid to love food—what’s so wrong with that?
Getting back to the dish—it’s extremely easy and customizable. The most “difficult” part is the chopping.
And even though Bazooka wasn’t a fan, this made a great weeknight dinner for Mark and me—plus a few lunches for work.
Easy, Cheesy Greek Quinoa Bake*
- 1 cup dry quinoa
- 2 cups water
- 1 cup sliced grape tomatoes
- 1 cup roughly chopped artichoke hearts, rinsed and drained if using canned
- 1 cup roughly chopped spinach, packed
- 1 2¼-oz can sliced black olives, rinsed and drained
- ½ red onion, finely diced
- 2 garlic cloves, minced
- ½ lemon, juiced
- 1 Tbsp olive oil
- ½ cup milk (we used 2%)
- 1 cup crumbled feta
- Italian seasoning, to taste
- onion powder, to taste
- salt & pepper, to taste
- 1 cup shredded mozzarella
- dried (or fresh) parsley, to garnish
- Preheat oven to 400 F and grease an 8×8 casserole dish with butter, oil, or cooking spray.
- In a small saucepan, bring the water and quinoa to a boil. Cover, reduce heat to medium-low, and simmer for approximately 15 minutes (or until water is absorbed). Set aside.
- In a large bowl, combine the tomatoes, artichokes, spinach, onion, olives, milk, feta, garlic, lemon juice, and olive oil. Season (as desired) with salt, pepper, onion powder, and Italian seasoning. Add the cooked quinoa and mix thoroughly.
- Pour the mixture into the baking dish. Top with the shredded mozzarella and dried parsley. Bake for 15-20 minutes until cheese is melted and dish is thoroughly heated. Allow to cool, then serve.
*slightly adapted from Little Foodie “Cheesy Greek Quinoa Bake” by Michelle Olivier & Sarah Peternell
But there is some good news to this toddler recipe fail: I’m over my lukewarm relationship with quinoa!
I mean, I’ve never hated it, but I’ve always found quinoa to be bland and unexciting. Now I realize you just need to gussy it up with a bunch of bold vegetables and mounds of cheese. (I should have known this because cheese is the answer to many of life’s troubles, right?)
Now that I know how easy this is, I plan to try other combinations (broccoli and cheese?) in the future for easy dinners. And maybe, just maybe, I’ll stumble upon one the toddler approves of.
So tell me…
- Do you like quinoa?
- What’s your favorite quinoa recipe?
- Olives—yay or nay?