Greek Lentil-Quinoa Casserole

Name: Greek Lentil-Quinoa Casserole
Cuisine: American
Ingredients: 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)

Firl Family Recipes @firl

Leverett, MA

Adapted from One-Pan recipes (Fall 2015)

Firl Family Recipes @firl

Leverett, MA

Adapted from One-Pan recipes (Fall 2015)

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Ingredients

3 cchicken broth
1 cquinoa (rinsed, drained)
3/4 cbrown lentils
1/2 tspsalt
1 tbspolive oil
1 cchopped onion
3 clovesgarlice (minced)
10 ozfrozen chopped spinach
2eggs (lightly beaten)
6 ozplain greek yogurt
1 tspdried oregano
1/4 tspblack pepper
1 cfeta cheese (crumbled)
1/2 ccherry tomatoes
1/2 ckalamatta olives (halved)

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Steps

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.