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Composition for Greek Lentil-Quinoa Casserole:

1. Provide 3 c for chicken broth
2. Get 1 c - quinoa (rinsed, drained)
3. Make ready 3/4 c brown lentils
4. Require 1/2 tsp - salt
5. Prepare 1 tbsp of olive oil
6. Provide 1 c - chopped onion
7. Provide 3 cloves - garlice (minced)
8. Take 10 oz for frozen chopped spinach
9. Require 2 for eggs (lightly beaten)
10. Take 6 oz for plain greek yogurt
11. Need 1 tsp dried oregano
12. Give 1/4 tsp - black pepper
13. Need 1 c for feta cheese (crumbled)
14. Take 1/2 c cherry tomatoes
15. Prepare 1/2 c - kalamatta olives (halved)

Greek Lentil-Quinoa Casserole how to cook:

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.

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