Quinoa Lentil Spinach Casserole
A healthy and savory dish packed with protein, fiber, and essential vitamins, perfect for meal prep and leftovers.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water
- 1 cup green or brown lentils Rinsed; use dried or canned
- 2 cups vegetable broth For cooking quinoa
- 1 onion chopped
- 2 cloves garlic Minced
- Fresh or frozen spinach thawed and drained if frozen
- 1 tablespoon olive oil For sautéing
- to taste cumin
- to taste paprika
- to taste black pepper
- to taste salt
- Feta or mozzarella cheese Optional, for topping
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- If using dried lentils, rinse and cook them in a separate pot with 3 cups of vegetable broth until tender, about 20-25 minutes. If using canned lentils, simply rinse and drain them.
Cooking
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Stir in the fresh or thawed spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, cumin, and paprika.
- In a large bowl, mix the cooked quinoa, lentils, and sautéed spinach mixture until well combined. Taste and adjust seasoning as needed.
- Pour the mixture into a greased baking dish. If desired, sprinkle cheese on top.
- Bake for 25-30 minutes, or until heated through and the top is slightly golden.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage. Rinse quinoa and lentils to remove bitterness. Adjust seasonings to your taste.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 400mgFiber: 12gSugar: 3g
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