Quinoa Lentil Spinach Bake
A deliciously nutritious Quinoa Lentil Spinach Bake packed with protein and flavor, perfect for a wholesome meal.
Equipment
- Medium saucepan
- large skillet
- mixing bowl
- baking dish
- fine mesh strainer
Ingredients
For the Casserole
- 1 cup quinoa Rinse thoroughly to remove bitterness
- 1 cup green or brown lentils Retains shape during cooking
- 2 cups vegetable broth For quinoa
- 3 cups vegetable broth For lentils
- 2 cups fresh or thawed frozen spinach Drain frozen spinach well
- 1 onion, chopped Adds sweetness
- 2 cloves garlic, minced Provides aromatic flavor
- 1 tablespoon olive oil For sautéing
- 1 teaspoon cumin Optional for flavor
- 1 teaspoon paprika Adjust to taste
- Salt To taste
- black pepper To taste
- ½ cup feta or mozzarella cheese Optional
Instructions
Method
- Rinse quinoa under cold water using a fine mesh strainer to remove its bitterness.
- Cook the rinsed quinoa in 2 cups of vegetable broth for 15 minutes, then let it sit covered for 5 minutes before fluffing with a fork.
- Rinse lentils well and cook in 3 cups of vegetable broth for 20-25 minutes until tender.
- In a large skillet, heat olive oil and sauté chopped onion until softened, then add minced garlic.
- Add spinach to the skillet, cook until it wilts, then season with cumin, paprika, salt, and black pepper.
- Combine quinoa, lentils, and spinach mixture in a large bowl and adjust seasoning if necessary.
- Transfer the mixture to a greased baking dish and sprinkle with optional cheese.
- Preheat oven to 350°F (180°C) and bake for 25-30 minutes until golden.
- Let the casserole rest for 10 minutes before serving.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 500mgFiber: 10gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 4mg
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