Quinoa Lentil Spinach Casserole Recipe

Why make this recipe

The Ultimate Quinoa Lentil Spinach Casserole is not only delicious but also packed with nutrients. Combining quinoa and lentils, this dish is rich in protein and fiber, making it a great choice for vegetarians and anyone looking to eat healthier. Plus, the addition of spinach boosts the vitamin content, offering a wholesome meal option that everyone will enjoy. It’s perfect for a cozy family dinner or as a meal prep option for the week. If you love casseroles, this dish is a must-try!

How to make Ultimate Quinoa Lentil Spinach Casserole

Ingredients

• 1 cup quinoa, rinsed
• 1 cup brown or green lentils, rinsed
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup nutritional yeast
• 1/4 cup unsweetened plant milk (almond or soy)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth (extra, for moisture)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
2. In a medium saucepan, combine the rinsed quinoa, rinsed lentils, and 3 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until most liquid is absorbed and grains are tender. Drain any excess liquid.
3. While the grains cook, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
4. In a large bowl, combine the cooked quinoa and lentil mixture, the cooked onion and garlic, the squeezed dry spinach, nutritional yeast, plant milk, thyme, salt, and pepper. Mix well until everything is evenly distributed. If the mixture seems too dry, add the extra 1/2 cup of vegetable broth.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
6. Bake for 25 to 30 minutes, or until the top is lightly set and the casserole is heated through.
7. Let the casserole rest for 5 minutes before cutting and serving.

How to serve Ultimate Quinoa Lentil Spinach Casserole

Serve this casserole warm, either as a main dish or a side. It pairs well with a simple green salad or some crusty bread. You can also top it with fresh herbs or a dollop of plant-based yogurt for added flavor. If you’re looking for a new dinner idea, consider serving it alongside creamy chicken and spinach casserole for a wholesome meal.

How to store Ultimate Quinoa Lentil Spinach Casserole

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you prefer to freeze it, allow the casserole to cool completely, then wrap it well in plastic wrap and foil before placing it in the freezer. It can be stored like this for up to 3 months. When you’re ready to eat it, thaw in the refrigerator overnight and reheat in the oven or microwave.

Tips to make Ultimate Quinoa Lentil Spinach Casserole

• Rinse quinoa and lentils thoroughly to remove any debris or bitterness.
• Adjust the seasoning according to your taste. Add more herbs or spices if you prefer a bolder flavor.
• Feel free to add other vegetables like bell peppers or mushrooms for extra nutrition.
• If you like a cheesy flavor, consider adding some shredded vegan cheese on top before baking.

Variation

To give this casserole a unique twist, you can substitute the spinach with other greens, such as kale or Swiss chard. You could also add different beans, like black beans or chickpeas, for varied texture and flavor. Experimenting can lead to a new family favorite!

FAQs

Can I make this recipe in advance?
Yes, you can prepare the casserole a day ahead. Simply assemble it and store it in the fridge until you’re ready to bake it.

Is this recipe gluten-free?
Yes, both quinoa and lentils are gluten-free, making this casserole a safe option for those with gluten intolerance or celiac disease.

Can I use fresh spinach instead of frozen?
Absolutely! Use about 1 pound of fresh spinach, just be sure to cook it down and squeeze out any excess moisture before adding it to the mixture.

If you are looking for more delicious soup options, try the anti-inflammatory golden lemon lentil soup that is healthy and comforting!

Ultimate Quinoa Lentil Spinach Casserole

A delicious and nutritious casserole packed with quinoa, lentils, and spinach, perfect for family dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Healthy, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

Casserole Ingredients

• 1 cup quinoa, rinsed Make sure to rinse well to remove any bitterness.
• 1 cup brown or green lentils, rinsed Also rinse thoroughly to remove debris.
• 3 cups vegetable broth
• 1 tablespoon olive oil For sautéing.
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry Or 1 pound of fresh spinach, cooked down.
• 1/2 cup nutritional yeast For a cheesy flavor.
• 1/4 cup unsweetened plant milk (almond or soy)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt Adjust to taste.
• 1/4 teaspoon black pepper Adjust to taste.
• 1/2 cup vegetable broth (extra, for moisture) Add if mixture seems dry.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
2. In a medium saucepan, combine the rinsed quinoa, rinsed lentils, and 3 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until most liquid is absorbed and grains are tender. Drain any excess liquid.
3. While the grains cook, heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
4. In a large bowl, combine the cooked quinoa and lentil mixture, the cooked onion and garlic, the squeezed dry spinach, nutritional yeast, plant milk, thyme, salt, and pepper. Mix well until everything is evenly distributed. If the mixture seems too dry, add the extra 1/2 cup of vegetable broth.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
6. Bake for 25 to 30 minutes, or until the top is lightly set and the casserole is heated through.
7. Let the casserole rest for 5 minutes before cutting and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, wrap well, and store for up to 3 months. Thaw in the refrigerator overnight before reheating.