Step 1

Preheat the oven to 375°F then prepare a large casserole dish (I used a 1 quart dish) by greasing with Earth Balance, butter or non-stick cooking spray.

Step 2

Warm the olive oil over medium heat in a sauté pan and cook the shallot and garlic for a few minutes, until fragrant.

Step 3

Using a strainer and a paper towel, press the excess water out from the defrosted spinach then add it to the pan. Add the chopped artichoke hearts (I discarded any tough parts) and a pinch of salt & pepper to the pan and cook for five minutes.

Step 4

Meanwhile, combine the eggs, yogurt and cheese in a large bowl and whisk together until well-combined.

Step 5

Remove the spinach artichoke mixture from the heat and allow to cool for a few minutes before adding to the bowl with the eggs and cheese.

Step 6

Lastly, add the cooked quinoa and stir until everything is mixed together well.

Step 7

Place the mixture into the casserole dish, smoothing the top with the back of a spoon. Sprinkle a few tablespoons of cheese on top and cook for 30-35 minutes, until top is light golden brown. Serve warm and enjoy!