Description
A comforting casserole filled with quinoa, lentils, and spinach, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 1 cup green or brown lentils
- Fresh or frozen spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- Feta or mozzarella cheese (optional)
- 1 tablespoon olive oil
- Cumin, paprika, black pepper, salt (to taste)
Instructions
- Preheat your oven to 180°C (350°F).
- Rinse 1 cup of quinoa under cold water.
- Combine the rinsed quinoa with 2 cups of vegetable broth in a saucepan and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes.
- Cook dried lentils in a separate pot with 3 cups of vegetable broth until tender, about 20-25 minutes.
- Sauté the chopped onion and minced garlic in olive oil for 3-4 minutes.
- Stir in the spinach and cook until wilted.
- Mix the cooked quinoa, lentils, and spinach mixture in a large bowl.
- Pour the mixture into a greased baking dish and top with cheese if desired.
- Bake for 25-30 minutes until heated through and top is golden.
Notes
Rinse quinoa thoroughly to remove bitterness. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg