Quinoa Red Lentil Bake

This is a protein-packed satisfying dish that could be baked in a casserole or a loaf pan.
3/4 cup white quinoa
1/4 cup red quinoa
2 cups water
1 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1 tsp turmeric
1/2 tsp ground coriander

2 cups arugula, chopped
2 eggs, beaten
1/2 cup plain Greek yogurt
1 cup grated cheddar (or other favorite) cheese
1/2 cup split red lentils

1 avocado, peeled, pitted and sliced
8 cherry tomatoes, halved
fresh cilantro leaves

Well in advance of cooking:
Soak the lentils in plenty of cold water, for at least 2 hours. Drain well and refrigerate until ready to use.

Preheat oven to 375F. In a medium pot, toast the quinoa with a tablespoon canola oil for about 5 minutes, stirring almost constantly. You should smell a nutty fragrance and should start to hear a few snaps and crackles. Add the water, salt and spices and bring to a boil. Stir and reduce to a low simmer. Cover and cook for about 30 minutes, until all the seater has been absorbed. When quinoa has cooked, fluff gently with a fork.

Tip quinoa into a large mixing bowl and add the arugula, eggs, yogurt, cheese and lentils. Stir well and tip into an oiled casserole dish.

Bake for about 35-45 minutes, until the dish is browned and cooked through.  Top casserole with avocado, tomato and cilantro.

Serve with lime wedges and/or a favorite salsa.  A dollop of yogurt is also a great idea.  Serves 4.

Cook's Note:  You could substitute any baby green for the arugula, using spinach or baby kale, for example.  I'd stick to the finer baby greens rather than large-leaf kale or collards, unless you cooked them a bit in advance.