Mediterranean Quinoa Casserole

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August 4, 2016

Recipe by Making Thyme for Health

  • Cook: 1 hr

Ingredients

2 and 1/2 cups cooked cup quinoa (approx. 1 cup dry)

1 and 1/2 cups cooked brown lentils (approx. 1/2 cup dry)

1 large yellow onion, diced

3 garlic cloves, minced

2 tablespoons olive oil

10 ounces fresh baby spinach

1 pint cherry tomatoes, halved

2 medium size eggs

1/2 cup plain, non-fat Greek yogurt (optional)

6 ounces crumbled feta cheese (I used peppered feta)

1/2 cup fresh dill (or 2 teaspoons dried dill)

1/2 teaspoon salt

Pinch of black pepper

Directions

1For directions visit Making Thyme for Health

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