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Mediterranean Quinoa Casserole
Ingredients
  • 2 and ½ cups cooked cup quinoa (approx. 1 cup dry)*
  • 1 and ½ cups cooked brown lentils (approx. ½ 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
  • ½ cup plain, non-fat Greek yogurt (optional)
  • 6 ounces crumbled feta cheese (I used peppered feta)
  • ½ cup fresh dill (or 2 teaspoons dried dill)
  • ½ teaspoon salt
  • pinch of black pepper
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