Nat has been nagging me for a tuna mornay for months but the thought of all that flour, cheddar cheese and bread crumbs was doing my head in.
So I came up with this variation to satisfy us both!   Even I was surprised!   I hope you like it.  Easy to make and very tasty!

Tuna, quinoa and spinach bake

• ½ cup three colour quinoa, rinsed and drained
• 3 cups spinach
• 1 head romaine lettuce, shredded
• 150 grams canned tuna
• 3 Tbs. olive oil, divided
• 1 medium onions, thinly sliced
• 1/2 cup spring onions
• ¼ cup chopped fresh dill
• ¼ cup crumbled Greek feta cheese
• 35 grams chopped aged goat cheese
• 4 eggs, (use only 2 yokes) lightly beaten

1. Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes.  Add 1 cup water, and season with salt.  Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
2. Heat half the olive oil in a large saucepan and add spinach, and cook 3 to 5 minutes, or until wilted, stirring frequently. Add romaine, and wilt 1 to 2 minutes more. Stir greens into quinoa.
3. Preheat oven to 350°F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, tuna, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.
4. Pour the rest of the olive oil into a oven pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes until golden brown.