Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, greek lentil-quinoa casserole. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Greek Lentil-Quinoa Casserole is something that I’ve loved my whole life. They are fine and they look wonderful.

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

Steps 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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