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Vegan Spinach Quinoa Casserole Recipe

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4.3 from 4 reviews

This Spinach Casserole is a hearty, flavorful, and nutritious vegan dish combining the wholesome goodness of quinoa, red lentils, and spinach, enhanced with warm spices and topped with melted vegan cheese. Perfect for a comforting meal that’s easy to prepare and packed with plant-based protein and fiber.

Ingredients

Grains and Legumes

  • 150 g dry quinoa (or rice)
  • 150 g dry red lentils

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 400 g frozen spinach, thawed

Spices and Seasonings

  • 1 tsp ground paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • ¼ tsp ground turmeric
  • Salt & pepper, to taste

Dairy Alternatives and Oil

  • ½ Tbsp oil (for sautéing)
  • 180 ml dairy-free cream (or canned coconut milk)
  • 125 g vegan cheese, shredded

Instructions

  1. Cook Grains and Lentils: Rinse the quinoa or rice thoroughly. Transfer it to a large saucepan, cover with plenty of boiling water, and cook for 2-3 minutes. Then add the red lentils and simmer until both quinoa/rice and lentils are tender but not overcooked, as they will continue cooking in the oven.
  2. Prepare Oven and Dish: Preheat your oven to 356 °F (180 °C). Lightly oil a 9×9 inch (23×23 cm) casserole dish to prevent sticking. Peel and finely chop the onion to prepare for sautéing.
  3. Sauté Onion and Spinach: Heat ½ tablespoon oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the thawed spinach and continue cooking until the spinach is heated through and any excess liquid has evaporated.
  4. Combine Ingredients: Transfer the cooked quinoa and red lentil mixture along with the sautéed spinach and onion into the prepared casserole dish. Add the ground paprika, ground cumin, ground coriander, garlic powder, ground turmeric, salt, and pepper. Pour in the dairy-free cream or coconut milk and stir well to combine all ingredients evenly.
  5. Add Cheese and Bake: Evenly sprinkle the shredded vegan cheese over the casserole. Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly, melted, and slightly golden around the edges.
  6. Cool and Serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving. This helps the dish set slightly for easier portioning. Enjoy your warm, nutritious spinach casserole!

Notes

  • You can substitute quinoa with rice if preferred, but quinoa adds more protein.
  • Make sure to thaw and drain the spinach well to avoid excess liquid in the casserole.
  • The dairy-free cream can be replaced with canned coconut milk for a richer coconut flavor.
  • Adjust spices to suit your taste; add chili flakes for a bit of heat if desired.
  • This casserole can be made ahead and refrigerated; reheat in the oven before serving.

Find it online: https://yumntasty.com/vegan-spinach-quinoa-casserole-recipe/