Enjoy this tasty Mediterranean Quinoa Bake. Our Quinoa Bake is made with grated KRAFT Parmesan, spinach, red pepper, feta cheese and chickpeas.
What You Need
Original recipe yields 7 servings
2 cups water
1 cup quinoa, uncooked
1 cup rinsed canned chickpeas (garbanzo beans)
1/4 cup KRAFT Grated Parmesan Cheese, divided
1/2 tsp. dried oregano leaves, divided
1 pkg. (6 oz.) baby spinach leaves
1 red pepper, cut into thin strips
1-1/2 cups CLASSICO Light Creamy Alfredo Pasta Sauce
2 Tbsp. fresh lemon juice
1 tub (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Heat oven to 350ºF.
Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed. Transfer to medium bowl; cool.
Add beans, 1 Tbsp. Parmesan and 1/4 tsp. oregano to quinoa; mix well. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with spinach and peppers. Sprinkle with remaining Parmesan and oregano.
Mix pasta sauce and lemon juice until blended; spoon over vegetables.
Bake 35 min. or until heated through. Sprinkle with feta; bake 5 min. or until softened.
Substitute rinsed canned black beans for the garbanzo beans.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
7 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.