Greek Lentil-Quinoa Casserole
Greek Lentil-Quinoa Casserole

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, greek lentil-quinoa casserole. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Greek Lentil-Quinoa Casserole is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Greek Lentil-Quinoa Casserole is something which I have loved my whole life.

In a medium saucepan combine broth, quinoa, lentils, and salt. In a med. saucepan combine broth, quinoa, lentils, and salt. Bring to boiling and reduce heat. Learn how to cook great Greek lentil quinoa casserole.

To get started with this recipe, we must first prepare a few components. You can cook greek lentil-quinoa casserole using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Greek Lentil-Quinoa Casserole:
  1. Take 3 c chicken broth
  2. Prepare 1 c quinoa (rinsed, drained)
  3. Get 3/4 c brown lentils
  4. Make ready 1/2 tsp salt
  5. Take 1 tbsp olive oil
  6. Prepare 1 c chopped onion
  7. Get 3 cloves garlice (minced)
  8. Take 10 oz frozen chopped spinach
  9. Make ready 2 eggs (lightly beaten)
  10. Get 6 oz plain greek yogurt
  11. Take 1 tsp dried oregano
  12. Take 1/4 tsp black pepper
  13. Get 1 c feta cheese (crumbled)
  14. Make ready 1/2 c cherry tomatoes
  15. Get 1/2 c kalamatta olives (halved)

One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious. Greek Lentil-Quinoa Casserole recipe is one of the most favored of recent trending meals on earth.

Steps to make Greek Lentil-Quinoa Casserole:
  1. Preheat oven to 350 F. Coat a 2 qt baking dish w/ cooking spray. In a med. saucepan combine broth, quinoa, lentils, and salt. Bring to boiling and reduce heat. Simmer, covered, about 20 minutes or until lentils are tender and broth is absorbed. Remove from heat. Let stand for 5 minutes; fluff with a fork. Set aside.
  2. In an extra-large skillet heat oil over medium heat. Add onion and garlic; cook for 3-4 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in spinach and lentil mixture.
  3. In a small bowl combine eggs and yogurt. Stir in the 1 tbsp snipped fresh oregano and the pepper. Gently stir yogurt mixture into mixture in skillet. Fold in feta cheese.
  4. Transfer mixture to 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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