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Nutritious Quinoa Lentil Spinach Bake Recipe Idea

Nutritious Quinoa Lentil Spinach Bake

A hearty, plant-based casserole that bakes grains and legumes together with savory broth and tender greens for a simple weeknight dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup white quinoa rinsed thoroughly
  • 1 cup canned brown lentils rinsed and drained
  • 2 cups low-sodium vegetable broth
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 5 cups fresh baby spinach roughly chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 9x9 inch baking dish
  • Large skillet
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x9 inch baking dish.
  2. Heat the olive oil in a skillet over medium heat, add the diced onions, and cook for 5 minutes until soft.
  3. Stir in the minced garlic, oregano, and cumin. Cook for 1 minute until fragrant.
  4. Add the fresh spinach to the skillet in handfuls, tossing until completely wilted.
  5. Combine the rinsed quinoa, drained lentils, wilted spinach mixture, vegetable broth, salt, and pepper in a large mixing bowl. Stir well.
  6. Pour the mixture into the prepared baking dish, cover tightly with foil, and bake for 35 minutes.
  7. Remove the foil and bake for an additional 10 to 15 minutes until the liquid is absorbed. Let rest for 10 minutes before serving.

Notes

  • Ensure you rinse the quinoa well to remove any natural bitterness.
  • If using frozen spinach, thaw and squeeze out all excess water before mixing it in.