Description
A hearty and nutritious casserole that brings together quinoa, lentils, and spinach, topped with cheese for a comforting meal.
Ingredients
Scale
- 1 cup quinoa
- 1 cup green or brown lentils
- Fresh or frozen spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- Feta or mozzarella cheese (optional)
- 1 tablespoon olive oil
- Cumin, paprika, black pepper, salt (to taste)
Instructions
- Preheat your oven to 180°C (350°F).
- Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of vegetable broth, bringing it to a boil. Reduce the heat to low, cover, and let it simmer until all the liquid absorbs, about 15 minutes.
- Remove from heat and let it rest, covered, for an additional 5 minutes.
- If using dried lentils, rinse 1 cup and cook them separately with 3 cups of vegetable broth until tender, about 20-25 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, stirring until translucent, about 3-4 minutes.
- Stir in the fresh or thawed spinach, cooking until it wilts, for about 2 minutes. Season with salt, pepper, cumin, and paprika.
- Combine the cooked quinoa, lentils, and sautéed spinach mixture in a large mixing bowl. Adjust seasoning as needed.
- Pour the mixture into a greased baking dish and sprinkle cheese on top if desired.
- Bake for 25-30 minutes, until heated through and golden on top.
Notes
Make-ahead tips include preparing quinoa and lentils in advance. This dish stores well and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: quinoa, lentils, spinach, casserole, vegetarian, healthy comfort food