Rating: 3.5 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Top this Greek quinoa casserole with pita chips, tomatoes, and olives for extra crunch and color. Our vegetarian quinoa bake is one of the most delicious ways to get a healthy dose of whole grains and vegetables.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
30 mins
bake:
35 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 2-quart baking dish with cooking spray; set aside. In a medium saucepan combine broth, quinoa, lentils, and salt. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until broth is absorbed and lentils are tender. Remove from heat. Let stand for 5 minutes; uncover and fluff with a fork. Set aside.

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  • In a very large skillet heat olive oil over medium heat. Add onion and garlic; cook and stir for 3 to 4 minutes or until tender. Add spinach; stir to combine. Add quinoa mixture to the skillet; stir to combine. Set aside.

  • In a small bowl combine yogurt and eggs; mix well. Stir in the 1 tablespoon snipped fresh oregano and the pepper. Stir yogurt mixture gently into the mixture in the skillet. Fold in crumbled feta cheese. Spoon mixture into the prepared baking dish. Bake, covered, about 35 minutes or until heated through. Top with tomatoes, olives, and pita chips. Sprinkle with additional fresh oregano.

Nutrition Facts

387 calories; fat 13g; cholesterol 79mg; saturated fat 4g; carbohydrates 46g; mono fat 4g; poly fat 2g; insoluble fiber 11g; sugars 5g; protein 22g; vitamin a 1512.1IU; vitamin c 7.4mg; thiamin 0.5mg; riboflavin 0.5mg; niacin equivalents 3mg; vitamin b6 0.5mg; folate 270.3mcg; vitamin b12 0.5mcg; sodium 1002mg; potassium 788mg; calcium 218mg; iron 4.6mg.
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