Quinoa, Spinach & Lentil Casserole
Quinoa, Spinach & Lentil Casserole: creamy, dairy-free, high-protein. Oat cream + melty vegan cheese; easy weeknight dinner and perfect for meal prep.
Ingredients
- 5.3 oz. (150g) dry quinoa
- 5.3 oz. (150g) dry red lentils
- 1 medium onion, finely chopped
- 14 oz. (400g) frozen spinach, thawed
- ½ tsp each: ground paprika, cumin, coriander, garlic powder, ground turmeric
- 6 fl oz. (180ml) oat cream
- 4.4 oz. (125g) vegan cheese, shredded
Instructions
- Preheat the oven to 356°F (180°C). Lightly oil a 9x9-inch (23x23 cm) baking dish.
- Rinse the quinoa and place it in a saucepan with plenty of boiling water. Cook for 2-3 minutes. Add the red lentils and simmer for another 10-12 minutes until both are just tender. Do not overcook; they will continue cooking in the oven.
- While the grains cook, heat ½ tbsp oil in a large skillet over medium heat. Sauté the chopped onion for 3-4 minutes until softened. Add the thawed spinach and cook until heated through and excess moisture evaporates.
- Transfer the cooked quinoa, lentils, and spinach mixture to the prepared baking dish. Stir in the spices, salt, pepper, and cream. Mix well to combine. Sprinkle the shredded vegan cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted, bubbling, and golden around the edges. Let it rest for a few minutes before enjoying it.
Nutrition
Serving: 1serveCalories: 304kcalCarbohydrates: 36gProtein: 13gFat: 12g
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