Looking to go meatless for a meal?
We combined quinoa and lentils with some veggies for a Mediterranean inspired dish that works great as a side dish or as meal on its own. It's quite light but filling at the same time. Serve it alongside some Greek beef or chicken skewers or enjoy it on its own.
According to MyFitnessPal the nutritional counts are: 334 calories, 42 carbs, 10 fat, 20 protein, 8 fiber per serving. (Recipe makes 5 servings) Of course, if you are serving it as a side there will be far more servings than 5!
Mediterranean Quinoa and Lentils
Ingredients
1 cup dry quinoa
1 tsp olive oil
1 large onion, diced
4 cloves garlic, minced
3 cups fresh baby spinach, chopped
1 can (19 oz/540 ml) lentils, rinsed and drained
1 cup grape tomatoes, halved
2 eggs
8 oz crumbled feta
1 tsp dried dill
salt & pepper
Lemon, cut into wedges
Directions
Preheat oven to 375. Spray a 9 X 13 dish with cooking spray. Set aside.
Cook quinoa according to package directions. Set aside.
In a large skillet heat oil over medium high heat. Add onion and garlic and cook until onions start to soften - about 3 minutes. Add in the spinach and cook, stirring often, until spinach is wilted.
Combine quinoa, lentils, spinach mixture, and tomatoes.
In a separate bowl, whisk together the eggs, feta, dill, and salt & pepper.
Stir the egg mixture into the quinoa mixture until well combined. Spread in prepared 9 X 13 dish.
Bake at 375 until heated through and top is golden brown - about 35 - 45 minutes. (I like to give it a stir about half way but it is not necessary. I just feel like it heats things more evenly.)
Serve hot - squeezing lemon over the top.
I love the melty, salty feta in this dish. There is not a lot of spice in this dish - it relies on the flavor of the feta, tomatoes, onions, garlic, and the hint of lemon.
P.S. - It also reheats well in the microwave. Just store, covered, in the fridge for 2 -3 days and reheat in the microwave for a few minutes.