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Spinach Casserole with Lentils & Quinoa

A delicious vegetarian casserole combining creamy goodness, lentils, and quinoa, topped with fresh spinach for a wholesome family meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh spinach, roughly chopped
  • 1 cup cooked lentils (any type you prefer)
  • 1 cup cooked quinoa
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheese (optional, for a creamier texture) Can be omitted for a dairy-free dish.
  • 1 cup vegetable broth
  • to taste Salt and pepper
  • 2 tablespoons Olive oil for sautéing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). This ensures your casserole cooks evenly.
  2. In a skillet, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion turns translucent and fragrant, about 3-4 minutes.
  3. In a large mixing bowl, combine the cooked lentils, cooked quinoa, and sautéed onion and garlic mixture. Gently fold in the chopped spinach and season with salt and pepper to your liking.
  4. Transfer the mixture into a lightly greased baking dish and pour the vegetable broth evenly over the top. If you opted for cheese, sprinkle it on top now.
  5. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the top is golden and bubbly.
  6. Allow the casserole to cool slightly before serving. This dish is great on its own or paired with a fresh side salad.

Notes

Consider adding a crunchy topping of breadcrumbs or a sprinkle of nuts for extra texture. You can also substitute lentils with chickpeas or other vegetables like bell peppers or mushrooms.