INGREDIENTS
3 cups
quinoa, cooked to package directions (about 1 cup of dry quinoa)
12 oz
frozen spinach, defrosted, cooked, and excess water removed
1 tbsp
olive oil
1
small onion, finely chopped
2
garlic cloves, minced
1 can
artichoke hearts, chopped
2
eggs
5 3/10 oz
container of plain fat free Greek yogurt
2 tbsp
sour cream
1 cup
Italian blend cheese, shredded (separated)
1/4 cup
pepper jack cheese, shredded