Making Thyme for Health · by Sarah Rotavera★ 5.0 (9)
Mediterranean Quinoa Casserole
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 43%
CARBS 58G46% OF CAL
15G FIBER9G SUGAR34G OTHER
FAT 21G38% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian casserole with quinoa, lentils, spinach, and feta cheese. High in protein and fiber with Mediterranean flavors. Light yet filling and perfect for meal prep.
mainmediterraneancasserole🥧 baking dish🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2½ cups cooked quinoa (about 1 cup uncooked (see notes))
- 1 15-ounce can green lentils (drained and rinsed, about ½ cup uncooked)
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced)
- 5 ounces fresh baby spinach
- 2 whole eggs
- ½ cup plain unsweetened yogurt (I used dairy-free almond milk yogurt)
- 6 ounces crumbled feta (I used Violife dairy-free feta cheese)
- 1 pint cherry or grape tomatoes (halved)
- ¼ cup fresh dill (finely chopped)
- ½-1 teaspoon fine sea salt
- ½-1 teaspoon ground black pepper
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 43%
CARBS 58G46% OF CAL
15G FIBER9G SUGAR34G OTHER
FAT 21G38% OF CAL
6G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 1042mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 955mg
- Calcium
- 135mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1042MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.