Spinach Casserole
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!
Servings 6
Ingredients
- 150 g (3/4 cup) dry quinoa or rice
- 150 g (3/4 cup) dry red lentils
- 1/2 Tbsp oil
- 1 medium onion chopped
- 400 g (14.1 oz) frozen spinach thawed
- 1 tsp ground paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/4 tsp ground turmeric
- Salt & pepper to taste
- 180 ml (3/4 cup) dairy-free cream or canned coconut milk
- 125 g (1 1/2 cups) vegan cheese shredded
Instructions
- You can watch the video in the post 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 Facts
Spinach Casserole
Amount per Serving
Calories
323
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2.7
g
14
%
Sodium
265
mg
11
%
Potassium
796
mg
23
%
Carbohydrates
42
g
14
%
Fiber
12
g
48
%
Sugar
1.3
g
1
%
Protein
13
g
26
%
Vitamin A
6431
IU
129
%
Vitamin C
21
mg
25
%
Calcium
115
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.