Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe

If you’re anything like me, you crave meals that are healthy, satisfying, and full of vibrant flavors – and that’s exactly what you’ll get with this Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe. I absolutely love how this dish balances protein-packed quinoa and lentils with fresh veggies and creamy feta, making it a true crowd-pleaser that feels like a warm hug on a plate. Whether you’re meal prepping for the week or want something comforting for a family dinner, this casserole hits all the right notes.

What I found especially special about this Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe is how easy it is to throw together. You don’t need to be a kitchen whiz to make it taste incredible—and the colors bursting from each bite always impress guests. Plus, it’s naturally vegetarian and adaptable for dairy-free diets, which is a lifesaver when cooking for a mixed crowd. Trust me, once you try this, it’ll become a go-to in your recipe rotation.

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Ingredients You’ll Need

This Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe combines wholesome grains with fresh produce and bold cheese for amazing texture and taste. Getting quality ingredients really makes a difference, especially with greens and cheese—you’ll see why as you cook!

• Quinoa: Opt for tri-color or white quinoa for the best texture; rinsing before cooking removes bitterness.
• Green Lentils: I recommend canned for convenience, but dry lentils work if you cook and cool them properly.
• Extra Virgin Olive Oil: Adds richness and helps soften the onions and spinach beautifully.
• Yellow Onion: Finely chopped for even cooking and to gently sweeten the casserole base.
• Garlic Cloves: Freshly minced for that mouthwatering Mediterranean aroma.
• Fresh Baby Spinach: Wilts down nicely, adding vibrant color and nutrition without overpowering flavors.
• Eggs: Bind everything together so your casserole slices nicely.
• Plain Unsweetened Yogurt: I use dairy-free almond milk yogurt sometimes, which gives a lovely tang without heaviness.
• Feta Cheese: Crumbled for salty, creamy bursts—dairy-free options like Violife shine here too.
• Cherry or Grape Tomatoes: Halved—they add juicy sweetness and pop of freshness.
• Fresh Dill: Finely chopped, it’s a Mediterranean star that brightens the whole dish.
• Fine Sea Salt & Ground Black Pepper: Season well to balance all the flavors.

Variations

I love customizing this Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe depending on what’s fresh in the kitchen or to suit different dietary needs. Don’t hesitate to swap a few ingredients or add your favorite veggies to make it truly yours!

• Vegetable Swaps: I sometimes replace spinach with kale or Swiss chard—just remember to cook it a bit longer before mixing in.
• Cheese Variations: If feta isn’t your fave, try goat cheese or omit it entirely for a vegan version by adding nutritional yeast.
• Protein Boost: Adding roasted chickpeas or nuts can give an extra crunchy protein punch.
• Spice It Up: A pinch of red pepper flakes or smoked paprika adds warmth and depth that my family loves.

How to Make Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe

Step 1: Cook Quinoa and Lentils to Fluffy Perfection

Start by cooking your quinoa and lentils separately according to package instructions, then let them cool completely. I like to spread them on a baking sheet to cool faster—this step is key because warm grains mixed into your casserole can make it soggy later on. Using canned lentils? Just rinse and drain well to get rid of excess sodium and liquid.

Step 2: Sauté Onions, Garlic, and Spinach

Heat the olive oil over medium heat in a large skillet, then add the finely chopped onion. Sauté until translucent, about 3-5 minutes, stirring gently so it doesn’t brown too much. Next, toss in the minced garlic and baby spinach, cover, and cook for another 5 minutes until the spinach wilts down. Stir occasionally to make sure everything softens evenly—this step really brings out that fresh Mediterranean flavor.

Step 3: Mix the Binding Ingredients

In a large bowl, whisk together the eggs, plain yogurt, and crumbled feta. This mixture acts as a creamy binder to hold the casserole together and adds that signature tangy flavor you’ll love. If you’re using a dairy-free yogurt or feta, the texture and taste still come through wonderfully.

Step 4: Combine Everything and Season

Add your cooled quinoa and lentils to the bowl along with the spinach-onion mixture, halved cherry tomatoes, fresh dill, salt, and pepper. Toss everything gently but thoroughly so each bite has a perfect balance of flavors and textures. Don’t skip the dill here—it’s the secret Mediterranean touch that takes this casserole up a notch.

Step 5: Bake Until Golden

Transfer the mixture into a greased 9×13″ casserole dish, spreading it out evenly. Pop it in a 375°F oven and bake for 35-45 minutes, until the top turns a light golden brown and the casserole is set. You’ll know it’s done when it feels firm around the edges but still moist inside—not dry. Let it cool for 10-15 minutes before slicing to help it settle nicely.

How to Serve Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe

Garnishes

I typically sprinkle a little extra fresh dill or parsley on top right before serving to boost the color and flavor. A drizzle of good-quality olive oil or a squeeze of fresh lemon juice can also brighten up each slice wonderfully. If you love a touch of heat, a light dusting of crushed red pepper flakes is a quick way to add some kick.

Side Dishes

This casserole works beautifully alongside a crisp Greek salad or some roasted Mediterranean veggies—think zucchini, eggplant, or bell peppers. Sometimes, I serve it with warm pita bread or a dollop of tzatziki sauce to keep things authentic and fresh. It’s a balanced meal all on its own but pairs perfectly with simple, light sides.

Creative Ways to Present

For special occasions, I’ve turned this casserole into individual ramekin portions for a charming presentation. It also looks stunning baked in a beautiful ceramic dish garnished with whole cherry tomatoes and fresh herbs arranged on top. I even once served it alongside a mezze platter with olives and hummus for a fun Mediterranean-inspired dinner party vibe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to one week, and it tastes just as fresh on day three or four. Reheating gently is key—I usually microwave on medium power or warm in a low oven to keep it moist and avoid drying out the casserole.

Freezing

This Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe freezes really well. I portion it into freezer-safe containers and freeze for up to three months. When ready to eat, thaw overnight in the fridge and reheat thoroughly in the oven—this keeps the texture intact better than microwaving from frozen.

Reheating

To reheat, I recommend warming in a 325°F oven covered with foil for 10-15 minutes until heated through, then uncover for a few minutes if you want to refresh the baked golden top. This method keeps the casserole moist and avoids rubbery eggs or dry quinoa. If you’re in a hurry, microwave on medium power in short bursts, stirring if needed.

FAQs

Final Thoughts

This Mediterranean Quinoa and Lentil Casserole with Spinach, Feta, and Cherry Tomatoes Recipe holds a special place in my kitchen because it’s so simple yet packed with fresh, wholesome flavors that satisfy everyone around the table. I’ve found it’s the perfect balance of comfort and nutrition, plus it’s flexible enough to suit various tastes and diets. If you’re looking for a dish to impress your family or feed a crowd with minimal stress, give this one a try—you might just make it a staple like I have!

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