Greek Lentil-Quinoa Casserole

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.

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3.5 by 11 people

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: 6 cups
  • Prep: 30 mins
  • Bake: 35 mins 350°F

Greek Lentil-Quinoa Casserole

Directions

  1. Preheat oven to 350 degrees 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.
  2. 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.
  3. 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.
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Nutrition Facts (Greek Lentil-Quinoa Casserole)

  • Per serving:
  • 387 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 79 mg chol. ,
  • 1002 mg sodium ,
  • 46 g carb. ,
  • 11 g fiber ,
  • 5 g sugar ,
  • 22 g pro.
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Reviews (1)

11 Ratings
1612 Days Ago
Needs a little salt, but other than that, pretty tasty. Don't skip the olives!!

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