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