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Ultimate Quinoa Lentil Spinach Casserole

A close-up, golden-brown slice of Quinoa Lentil Spinach Casserole on a white plate.
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A simple, high-protein casserole combining quinoa, lentils, and spinach baked into a savory dish.

Ingredients

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  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup brown or green lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 10 ounces fresh spinach, roughly chopped
  • 1/2 cup nutritional yeast (for cheesy flavor)
  • 1/4 cup unsweetened plant milk (like almond or soy)
  • 1/2 cup vegetable broth (extra, if needed)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Combine the rinsed quinoa and 2 cups of vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Set aside.
  3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
  4. Add the minced garlic, thyme, rosemary, salt, and pepper to the skillet. Cook for 1 minute until fragrant.
  5. Add the rinsed lentils to the skillet. Stir well to coat with the spices. Add 1 cup of water or broth, bring to a simmer, cover, and cook for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
  6. Stir the cooked quinoa, chopped spinach, nutritional yeast, and plant milk into the lentil mixture. Mix until the spinach wilts and the mixture is creamy. If the mixture seems too dry, add the extra 1/2 cup of vegetable broth.
  7. Transfer the mixture to the prepared baking dish. Spread evenly.
  8. Bake for 20 minutes, or until the top is lightly set and heated through. Let it cool for 5 minutes before serving.

Notes

  • You can substitute brown or green lentils for red lentils, but red lentils cook faster and may become too soft for this texture.
  • This casserole freezes well; cool completely, portion, wrap tightly, and freeze for up to three months. Thaw overnight and reheat in the oven or microwave.
  • For a richer flavor, substitute half the liquid used for cooking the lentils with dry white wine.

Nutrition

Find it online: https://delishdreams.com/quinoa-lentil-spinach-casserole-recipe/