MEDITERRANEAN QUINOA CASSEROLE

INGREDIENTS: 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 […]