Baked Greek Quinoa

We've jumped on the quinoa train.  After a rocky start, we're really liking it.  This wasn't a huge hit with the kids but the adults thought it was great.  We'll try again though.

From Cooking with Cakes

1 1/4  cups rinsed quinoa
2 1/2 cups low salt chicken broth
1 1/4 cup crumbled feta
1 cup chopped artichokes in oil
1 cup chopped spinach
1 cup diced tomatoes
1/2 cup milk
1-2 crushed cloves of garlic
1 tsp lemon juice
1 tsp parsley
1 tsp onion powder
salt and pepper to taste
1/2 cup shredded mozzarella or cheddar

Add the quinoa and chicken broth to a boil, then cover and simmer for 15-18 minutes.
While the quinoa is cooking, blend 1 cup of feta with the milk, garlic, lemon juice, parsley and combine until smooth.
Fluff the quinoa with a fork and add in the artichokes, tomatoes and spinach along with 1 tbs of the artichoke oil.
Stir to combine then add the sauce and season to taste with onion powder, salt, and pepper, stir again.
Trasnfer to a baking dish and top with remaining feta and mozarella or cheddar.
Bake at 400 for 15 minutes or until cheese has melted and everything is hot.