Dr Kathleen Hartford

Dr Kathleen Hartford


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

Start by warming the olive oil in a large skillet over medium heat. Add the garlic and the onion and cook for about 3 minutes. Then add the spinach and stir together. Cover the skillet with a lid and allow to cook for 5 minutes, removing the lid to stir half way through. Once all of the spinach is wilted, remove from the skillet and set aside on a plate lined with paper towels. This will help absorb some of the excess moisture.
Preheat the oven to 375°F and grease a 9 x 13” casserole dish. Combine the cooked quinoa, lentils, spinach mixture and tomatoes in a large bowl and set aside. In a separate large bowl, combine the yogurt (if using), eggs, feta, dill, and salt & pepper then stir together.
Next add the quinoa mixture to the bowl with the eggs and feta and mix until everything is evenly coated. Pour the mixture into the casserole dish and bake in the oven for 35 to 40 minutes, until light golden brown on top.
Allow to cool for at least ten minutes then serve hot and enjoy!

*Leftovers can be stored in airtight container for up to 3 days. To save time, you can use precooked lentils and quinoa or cook them in advance.

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