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Healthy Quinoa Lentil Spinach Bake for Cozy Weeknight Dinners

A nourishing quinoa lentil spinach bake that's perfect for easy weeknight dinners and meal prepping.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 cup quinoa Rinse thoroughly to remove bitterness.
  • 1 cup green or brown lentils Adds protein and heartiness.
  • 2 cups vegetable broth (for quinoa) Essential for cooking quinoa.
  • 3 cups vegetable broth (for lentils) Enhances the depth of flavor.
For the Veggies
  • 2 cups fresh spinach or thawed frozen spinach Fresh is preferred if available.
  • 1 piece onion, chopped Sauté until translucent.
  • 2 cloves garlic, minced Adds a fragrant kick.
For Seasoning
  • 1 tablespoon olive oil For sautéing the vegetables.
  • 1 teaspoon cumin Brings warmth and earthiness.
  • 1 teaspoon paprika Adds mild heat and enhances color.
  • salt and black pepper To taste.
For Topping (Optional)
  • ½ cup feta or mozzarella cheese Adds creaminess; can be omitted.

Equipment

  • Medium saucepan
  • large skillet
  • Baking Dish
  • Fine mesh strainer

Method
 

Step-by-Step Instructions
  1. Rinse the quinoa under cold running water in a fine-mesh strainer. Set aside to drain.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups of vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, then let rest covered for 5 minutes.
  3. Rinse lentils under cold water. In a separate saucepan, add lentils and 3 cups of vegetable broth. Cook for 20 to 25 minutes. Drain any excess liquid.
  4. In a large skillet, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes.
  5. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with cumin, paprika, salt, and black pepper.
  6. In a large bowl, combine cooked quinoa, lentils, and sautéed spinach mixture, mixing gently.
  7. Preheat your oven to 350°F (180°C) and prepare a greased baking dish.
  8. Pour the quinoa-lentil-spinach mixture into the baking dish and top with cheese if desired.
  9. Bake for 25 to 30 minutes until heated through and lightly golden on top.
  10. Let rest for 10 minutes before slicing and serving.

Notes

Store leftover casserole in an airtight container for up to 5 days. Freezing is also an option for up to 3 months.