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A healthy and hearty quinoa, lentil, and spinach casserole that is filling and nutritious. It combines quinoa, green or brown lentils, and fresh or frozen spinach with aromatics and spices, baked with an optional cheesy topping for a comforting meal.

Ingredients

Scale
  • 1 cup quinoa
  • 1 cup green or brown lentils
  • Fresh or frozen spinach (if frozen, thawed and well drained)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth (for quinoa)
  • 3 cups vegetable broth (for lentils)
  • Feta or mozzarella cheese (optional)
  • 1 tablespoon olive oil
  • Cumin (to taste)
  • Paprika (to taste)
  • Black pepper (to taste)
  • Salt (to taste)

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Rinse the quinoa under cold water. Combine quinoa with 2 cups of vegetable broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is fully absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  3. If using dried lentils, rinse well and cook in a separate pot with 3 cups of vegetable broth until tender (20-25 minutes). For canned lentils, rinse and drain well.
  4. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and cook for 3-4 minutes until soft and fragrant.
  5. Add the fresh or thawed spinach to the skillet and cook until wilted (2-3 minutes). Season with salt, black pepper, cumin, and paprika.
  6. In a large bowl, combine the cooked quinoa, lentils, and sautéed spinach mixture. Mix well and adjust seasoning to taste.
  7. Transfer the mixture into a greased baking dish. Optionally, sprinkle feta or mozzarella cheese on top.
  8. Bake in the oven for 25-30 minutes until heated through and the top is lightly golden.

Notes

Can be made vegan by omitting cheese or substituting with nutritional yeast or vegan cheese., Frozen spinach must be fully thawed and liquid squeezed out to avoid sogginess., Can add extra vegetables such as bell peppers, zucchini, mushrooms, or sweet potatoes for variety., Use an egg as binder for a firmer casserole or breadcrumbs for a crispy topping., Recipe is meal prep and freezer friendly – freeze cooked portions for up to 3 months and reheat in oven at 180°C (350°F)., For lower sodium, use low-sodium vegetable broth or water and be cautious with added salt and cheese., Spices can be varied to reflect different cuisines (Mediterranean, Indian, Mexican).

Nutrition

Find it online: https://cozyovenkitchen.com/healthy-quinoa-lentil-spinach-bake-nutritious-hearty-dish-kitchenmoods/