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Greek Lentil-quinoa Casserole Recipe

Greek Lentil-Quinoa Casserole Recipe
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Prepare the ingredients before making Greek Lentil-Quinoa Casserole in your home. Then, follow these steps below to serve Greek Lentil-Quinoa Casserole for your family or friends.

Ingredients: Greek Lentil-Quinoa Casserole

  • 3 c chicken broth
  • 1 c quinoa (rinsed, drained)
  • 3/4 c brown lentils
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 c chopped onion
  • 3 cloves garlice (minced)
  • 10 oz frozen chopped spinach
  • 2 eggs (lightly beaten)
  • 6 oz plain greek yogurt
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 c feta cheese (crumbled)
  • 1/2 c cherry tomatoes
  • 1/2 c kalamatta olives (halved)

How to Make Greek Lentil-Quinoa Casserole

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Greek Lentil-Quinoa Casserole in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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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