This spinach casserole with quinoa (or rice), lentils, and vegan cheese is creamy, cheesy, and comforting, yet super wholesome and loaded with vitamins, minerals, fiber, and plant-based protein – perfect for serving with just about any meal!
Healthy Spinach Casserole with Quinoa and Lentils
Over the years, I’ve lightened up several popular casserole dishes and have shared several recipes like my pumpkin lentil casserole, broccoli quinoa casserole, and cheesy rice and bean casserole. Now it’s the turn of a creamy, cheesy baked spinach casserole recipe.
Traditionally, a spinach and cheese casserole focuses entirely on spinach as its key ingredient and falls somewhere between cheesy creamed spinach and a green bean casserole (as it sometimes contains cream of mushroom soup, too). For this healthy spinach bake, though, I’ve turned things on their head.
Not only is this spinach lentil casserole entirely dairy-free and vegan, but by making this spinach casserole with quinoa or rice AND lentils, it’s also healthy, wholesome, and jam-packed with beneficial fiber, protein, vitamins, and minerals (like vitamin C, A, K, and E, zinc, iron, potassium, etc.). All while remaining creamy and delicious.
Best of all, it’s simple to throw together, is adaptable (I.e., mix things up by making Greek-inspired spanakorizo, add more veggies, etc.). It’s a great side dish for family dinners, dinner parties, and even special occasions like Thanksgiving, alongside family favorites like creamy mashed potatoes and sweet potato casserole. The leftovers store well, too!
The Ingredients and Substitutes
- Quinoa or rice: I often use quinoa for the extra nutrients, but a spinach rice casserole is another popular option – using long-grain white rice or brown rice is fine
- Lentils: I used dry red lentils to cook with the quinoa. You could use brown or green lentils if you prefer more ‘bite.’
- Oil: Use neutral cooking oil like olive oil or avocado oil.
- Onion: Use a white, yellow, or red onion for extra aromatic flavor depth.
- Spinach: I used frozen chopped spinach, thawed and heated. Use fresh spinach (sauteed) if preferred. Kale would work, too.
- Water: (or vegetable broth – regular or low-sodium) to cook the quinoa/lentils.
- Seasonings: This spinach lentil bake relies on simple staple pantry spices, including:
- Paprika
- Cumin
- Ground coriander
- Garlic powder
- Turmeric
- Sea salt & black pepper
- Dairy-free cream: Use the vegan cream of your choice or full-fat canned coconut milk for rich creaminess in the veggie casserole.
- Vegan cheese: Use your favorite melty cheese, like a dairy-free cheddar cheese.
What Could I Add to A Spinach Casserole?
- Lemon zest: Brighten the flavor of spinach quinoa/rice with the zest from one lemon.
- Red pepper flakes: (or cayenne pepper) to add some heat.
- Other vegetables: Make more of a vegetable casserole with veggies like bell peppers, peas, corn, leek, broccoli, cauliflower, celery, zucchini, mushrooms, etc. (Pre-cooked and mixed into the casserole when baking).
- Breadcrumbs: Regular or gluten-free panko breadcrumbs add crunch to the top. Vegan Ritz crackers mixed with melted vegan butter would work, too.
- Spanakorizo: Make a rice-based casserole version of spanakopita by omitting all the seasonings except the garlic powder and adding fresh dill and the zest from one lemon. Optionally replace the cheese with vegan feta cheese.
- Dairy-free butter: Just a little melted butter adds extra richness.
- Dairy-free cream cheese: For extra rich creaminess in the casserole.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Spinach Casserole with Quinoa and Lentils
- First, rinse, then transfer the quinoa or rice to a large saucepan, cover it with plenty of boiling water, and cook it for 2-3 minutes. Then add the red lentils and simmer until both are tender.
Be careful not to overcook them, though, as they’ll continue to cook while baking in the oven.
- Also, preheat the oven to 356 °F/180 °C and lightly oil a 9×9 inch (23×23 cm or similar size) casserole dish. Then, peel and finely chop the onion.
- Meanwhile, preheat the oil in a large skillet over medium heat. Once hot, sauté the onion for 3-4 minutes, then add the thawed spinach and cook until it’s heated through and the excess liquid has evaporated.
- Transfer the cooked rice/ quinoa and red lentil mixture and the chopped spinach mixture to the prepared baking dish. Add all the spices and the dairy-free cream (or coconut milk) and stir well.
- Sprinkle over the vegan shredded cheese, then transfer to the oven for 20-25 minutes or until the cheese is bubbly, melted, and slightly golden around the edges.
- Finally, remove the spinach rice casserole from the oven and leave it to cool for a few minutes before serving. Enjoy!
Storage Instructions
Store: Allow it to cool and store any leftover spinach casserole covered (or in airtight container/s) in the refrigerator for 3-5 days.
Freeze: Allow it to cool and transfer it (in portions) to freezer-safe containers for up to 3 months. Leave a portion to thaw in the refrigerator overnight before reheating.
Reheat: Individual portions of this quinoa/rice and spinach casserole will reheat well in 30-second increments in the microwave until warmed through. Alternatively, for large amounts, bake it in the oven at 350 °F/176 °C until warm.
Serving Suggestions
Although this comforting spinach bake is hearty enough to enjoy as a main thanks to the abundance of plant-based protein and fiber, you could also enjoy it as a side with:
- A protein: Like tofu, chickpea tofu, tempeh, or your favorite vegan mock meat.
- Extra veggies: Like roasted broccoli, green beans, Brussels sprouts, etc.)
- Toppings: This rice and spinach casserole also tastes delicious when served with chopped avocado and salsa with tortilla chips.
FAQs
Can I use canned lentils?
Yes, but note you won’t need as much broth to cook the quinoa mixture, and you only need to stir in the lentils before transferring the spinach and cheese casserole to the oven to bake.
Can I prepare the Spinach casserole ahead of time?
You could assemble the casserole up to 2 days in advance and store it covered in the refrigerator. When you want to bake it, bring it back to room temperature on the counter for 40-60 minutes in advance, then bake according to the recipe.
Can I use leftover rice or quinoa?
Yes, that would work fine.
Recipe Notes and Tips
- The cooking time can vary: Based on whether you use quinoa or rice. Refer to their package instruction for general cooking times and instructions.
- Rinse the grain thoroughly: To remove any excess starch and avoid making the rice or quinoa sticky/gloopy.
- Be careful not to overcook the quinoa/rice: It will continue to cook in the oven and may become mushy. Slightly al dente when going in the oven works best.
- For more flavor: Gently toast the quinoa until fragrant before adding the water/broth.
- Experiment with extra veggies: It’s really easy to bulk up this vegan quinoa casserole with extra veggies, so feel free to experiment with what’s available in your kitchen and in season.
More Vegan Casserole and Bake Recipes
- Curried cauliflower casserole
- Scalloped potato casserole
- Tomato gnocchi bake
- Pumpkin pasta bake
- Lentil enchilada bake
- Easy vegan baked ziti
If you try this hearty quinoa or rice and spinach casserole recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Spinach Casserole
Video
Ingredients
- 150 g (¾ cup) dry quinoa or rice
- 150 g (¾ cup) dry red lentils
- ½ Tbsp oil
- 1 medium onion chopped
- 400 g (14.1 oz) frozen spinach thawed
- 1 tsp ground paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garlic powder
- ¼ tsp ground turmeric
- Salt & pepper to taste
- 180 ml (¾ cup) dairy-free cream or canned coconut milk
- 125 g (1 ½ cups) vegan cheese shredded
Instructions
- You can watch the short video for visual instructions.First, rinse, then transfer the quinoa or rice to a large saucepan, cover it with plenty of boiling water, and cook it for 2-3 minutes. Then add the red lentils and simmer until both are tender.Be careful not to overcook them, though, as they’ll continue to cook while baking in the oven.
- Also, preheat the oven to 356 °F/180 °C and lightly oil a 9x9 inch (23x23 cm or similar size) casserole dish. Then, peel and finely chop the onion.
- Meanwhile, preheat the oil in a large skillet or pot over medium heat. Once hot, sauté the onion for 3-4 minutes, then add the thawed spinach and cook until it’s heated through and the excess liquid has evaporated.
- Transfer the cooked quinoa and red lentil mixture and the chopped spinach mixture to the prepared baking dish. Add all the spices and the dairy-free cream (or coconut milk) and stir well.
- Sprinkle over the vegan shredded cheese, then transfer to the oven for 20-25 minutes or until the cheese is bubbly, melted, and slightly golden around the edges.
- Finally, remove the spinach quinoa casserole from the oven and leave it to cool for a few minutes before serving. Enjoy!
Notes
- The cooking time can vary: Based on whether you use quinoa or rice. Refer to their package instruction for general cooking times and instructions.
- Rinse the grain thoroughly: To remove any excess starch and avoid making the rice or quinoa sticky/gloopy.
- Be careful not to overcook the quinoa/rice: It will continue to cook in the oven and may become mushy. Slightly al dente when going in the oven works best.
Nutrition information is an estimate and has been calculated automatically
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Well, I just finished making this dish for my meals this week. I am honestly surprised how yummy it is. I had whatever spinach on hand (not enough) could have used more. Added mushrooms and red pepper flakes. Didn’t use vegan cheese (can’t find a brand that doesn’t taste horrible.) where I live.
Hello Mia, I’m so happy to hear you enjoyed the dish 😍 Adding mushrooms and red pepper flakes sounds delicious! More spinach would definitely work great too.
Totally get you on the vegan cheese, it can be hit or miss depending on where you live. Sounds like you made it your own perfectly 💛
Hello,
I’m on the way to grab a couple of items to make this dish, I’ve read through everything but i wish instead saying ensure plenty of boiling water to cook the quinoa and red lentils. An exact amount of water 3/4 x 2 cups of quinoa & red lentils. For us amateur cooks need exact amount;. Having said that I have enjoyed what recipes I have made.
Could I double the quinoa in place of lentils?
Thank you
Yes, you can replace the lentils with more quinoa, but the texture will be different. The lentils add creaminess and a bit of structure, while all quinoa will be lighter and less hearty. If you do double the quinoa, I’d keep it slightly al dente before baking and maybe add a little less liquid so it doesn’t turn mushy.
It’s unclear to me how to proceed if I’m using red lentils and brown rice. Red lentils cook very quickly and brown rice cooks very slowly. You caution not to overcook the lentils and either quinoa or rice because they will cook further after being placed in the oven, and you don’t want them to be mushy. Should I cook the lentils and rice separately and, if so, to what degree of doneness before combining them in the dish?
Hi Jeff! Red lentils and brown rice behave very differently, so you should cook them separately if you’re using brown rice.
Here is the best way to do it so nothing turns mushy 👇
1. Cook the brown rice first, on its own
Cook it in plenty of water until it is al dente.
Drain well and set aside.
2. Cook the red lentils separately
Rinse them and simmer in plenty of water until they are just soft but still holding their shape.
They should not be falling apart and should not look creamy.
Drain well.
3. Combine in the baking dish
Now mix the rice and lentils together with the spinach, spices, and cream exactly as written in the recipe, then bake.
They will finish cooking perfectly in the oven and stay fluffy instead of turning into a paste.
If you were using quinoa instead of brown rice, you can cook quinoa and red lentils together as written because their cooking times are similar. Brown rice just needs this separate step.
This way the casserole stays light, structured, and really nice in texture.
hello,
I would like to make this recipe this weekend! If I’m asking a question that’s already been answered (sorry in a rush) but I have fresh spinach; can I use that and if so how much for this recipe, please
Hi, I will copy and paste it from the FAQs: Use fresh spinach (sauteed) if preferred. 🙂
I added shredded tofu. Very good! Thank you!
Wonderful! So glad it turned out delicious. 🙂
I really enjoyed this dish. It was pretty easy to make too. I actually prepped it in the afternoon. Then sprinkled the cheese on it before putting it in the oven. I also cooked the quinoa & the lentils in my insta pot because it’s quick, easy & they are cooked to perfection.
Hi, I want to make this recipe, but is it a side dish or a main? It is under the main dishes on the site, but in the text it says something about a side dish and I see in the reviews someone served it with salad/patato.
Or should I make a bigger amount if I want to serve it as a main?
Thank you in advance.
Kind regards
To me, it’s a main, but it can be served with a salad. 🙂
FYI: When using the 2x or 3x servings buttons (on both the regular and print pages), only the amounts for quinoa/rice and lentils will adjust. The remaining ingredient amounts, starting with oil, will not change automatically. Be sure to manually adjust these amounts to match the increased servings to avoid any mishaps with your casserole!
Thanks so much for catching this! I have fixed it. 🙂
Great recipe! I was wondering if brown lentils can be used instead of red lentils in this recipe. They are n9t readily avaiable where we are at, at the grocery stores.
Yes, that is fine. Just remember that they need to cook much longer than red lentils.
I used collard greens and a mixtura of brown rice and quinoa with a fat pinch of red pepper flakes and smoked paprika.
Sounds great! 🙂
Can this be frozen?
Yes, check the section “Storage Instructions”.
This was so delicious. I used fresh spinach and smoked cheese on the top as it is what I had at home. Served it with new potatoes and salad. The taste of the casserole reminded me Lentil Dahl, nut more creamy. This will be my go to recipe, so good even my 5yo had second portion!
That makes me so happy! Thank you for your great feedback, Veronika. 🙂
Delicious & super simple to pull together. I used Violife Mexican Style Shredded Cheese. I’ll definitely put this in the regular meal rotation. Thanks for your creative yummy vegan recipes & welcome back, Ela.
Claudia, Corrina & David’s personal “Amateur Vegan Chef”
You are most welcome, Claudia! So glad you like the recipe. 🙂
This was delicious. I don’t need vegan, but I do like a couple of non-meat meals during the week, so I tried this and just used normal cheese and Greek yogurt instead of coconut milk. Really good!
love the idea of using Greek yogurt. definitely want to try that!
Congratulations, and welcome back. I missed you, even I am not a vegan, but I like your recipes, and cooking a lot. The Christmas cookies are adorable, my family’s #1.
I have all the ingredients in my pantry,, so I’ll cook this casserole today.
Thank you very much you sharing your absolutely amazing recipes.
You are very welcome, Rozsa. 🙂
What is your favorite vegan cheese to use in this recipe? I have a hard time finding a good one
I used the grated SimplyV cheese (it’s a German brand). 🙂
Where do u get this cheese?
In Germany. 🙂
Welcome back from maternity leave! You’ve been missed 🙂
I am really keen to try this, but my daughter is not big on spinach. I wonder if there are other vegetables you’d recommend? Preferably not green! Do you think carrots, capsicum, etc would work? Also, would almond milk or oat milk work in the place of coconut milk?
Hey Dalia, you can make more of a vegetable casserole with veggies like bell peppers, peas, corn, leek, broccoli, cauliflower, celery, zucchini, mushrooms, etc. (Pre-cooked and mixed into the casserole when baking).
Almond or oat milk is fine, but will be less creamy. Hope this helps. 🙂
thanks! This is going to be the first thing I make next week 🙂
it was very good. I used frozen kale,
Wonderful! So happy to read. 🙂