Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, greek lentil-quinoa casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Top this Greek quinoa casserole with pita chips, tomatoes, and olives for extra crunch and color. Our vegetarian quinoa bake is one of the most delicious ways to get a healthy dose of whole grains and vegetables. Greek Lentil-Quinoa Casserole recipe: Try this Greek Lentil-Quinoa Casserole recipe, or contribute your own.

Greek Lentil-Quinoa Casserole is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Greek Lentil-Quinoa Casserole is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have 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. Make ready 3 c chicken broth
2. Prepare 1 c quinoa (rinsed, drained)
3. Make ready 3/4 c brown lentils
4. Make ready 1/2 tsp salt
5. Take 1 tbsp olive oil
6. Make ready 1 c chopped onion
7. Prepare 3 cloves garlice (minced)
8. Prepare 10 oz frozen chopped spinach
9. Make ready 2 eggs (lightly beaten)
10. Take 6 oz plain greek yogurt
11. Get 1 tsp dried oregano
12. Get 1/4 tsp black pepper
13. Prepare 1 c feta cheese (crumbled)
14. Take 1/2 c cherry tomatoes
15. Prepare 1/2 c kalamatta olives (halved)

Enjoy this hearty vegan Lentil, Kale & Quinoa Stew. This recipe filled with nutrient-rich vegetables along with lentils for a protein-packed bowl. Lentils and veggies are baked under a layer of low-fat Cheddar cheese creating a vegetarian lentil casserole that is easy to prepare. PIN Slow Cooker (or oven) Vegetarian Greek Lentil Casserole.

Instructions 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.

On my slow cooker site I'm doing a feature where we spotlight recipes suitable for the new slow cooker that's shaped like a casserole dish (affiliate link) and it just might be causing me to become obsessed with the new Crock-Pot Casserole. Slow Cooker (or oven) Vegetarian Greek Lentil CasseroleKalyn's Kitchen. I think the weeks are somehow speeding-up and I've had a bit of technical issues here this week that seem to be magically resolved now. You see, this recipe was all set for Sunday when the fabulous. Pour another half-can of enchilada sauce over the tortillas.

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