Quinoa and Crab Breakfast Bake | Publix Super Markets

Ingredients

• 1 (10 oz) package frozen chopped spinach
• 2 medium, ripe tomatoes
• 1 cup quinoa
• 2 cups reduced-sodium vegetable broth
• 1 tablespoon olive oil
• 1 cup diced fresh red onions
• 1 teaspoon minced garlic
• 1/4 cup cream cheese spread
• 1 (15.5 oz) can Tuscan-seasoned chickpeas
• 2 teaspoons everything Italian seasoning, divided
• 1/2 cup egg substitute
• 4 oz crumbled reduced-fat feta cheese
• 2 prepared frozen crab cakes