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Katrina S.: "I used organic can lentils and rainbow quinoa bec…" Read More
13Ingredients
60Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup quinoa (cooked cup, approx. 1 cup dry*)
- 1/2 cup brown lentils (cooked, approx. 1/2 cup dry**)
- 1 yellow onion (large, diced)
- 3 garlic cloves (minced)
- 2 Tbsp. olive oil
- 10 oz. baby spinach (fresh)
- 1 pt. cherry tomatoes (halved)
- 2 eggs (medium size)
- 1/2 cup non fat greek yogurt (plain, optional)
- 6 oz. crumbled feta cheese (I used peppered feta)
- 1/2 cup fresh dill (or 2 teaspoons dried dill)
- 1/2 tsp. salt
- 1 pinch black pepper
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol145mg48% |
Sodium890mg37% |
Potassium1130mg32% |
Protein24g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber12g48% |
Sugars8g |
Vitamin A150% |
Vitamin C60% |
Calcium40% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Katrina S. 4 years ago
I used organic can lentils and rainbow quinoa because that's what I had on hand. Also, I cooked the quinoa in 2cups of vegetable broth. Everything else I followed the recipe and it was delicious!!! I will make this again.
Cori C. 7 years ago
I followed everything exactly and it turned out great! The yogurt was a great addition. I would make it again for sure.