Description
A hearty and healthy bake combining protein-rich quinoa and lentils with nutrient-dense spinach. Easy to make and perfect for weeknight meals or meal prep.
Ingredients
Scale
- 1 cup quinoa, rinsed thoroughly
- 2 cups vegetable broth (or water)
- 1 cup brown or green lentils, rinsed
- 4 cups water
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, for depth)
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside.
- 3. While the quinoa is cooking, in another medium saucepan, combine the rinsed lentils and 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
- 4. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 5. Add the minced garlic, dried thyme, dried oregano, and smoked paprika (if using). Cook for another minute until fragrant.
- 6. Stir in the cooked quinoa and cooked lentils. Add the can of diced tomatoes (with their juices), the thawed and squeezed-dry spinach, and the nutritional yeast (if using). Season generously with salt and freshly ground black pepper. Stir everything together until well combined. The mixture should be moist but not overly wet. If it seems a bit dry, you can add a splash of vegetable broth or water.
- 7. Transfer the mixture to the prepared baking dish, spreading it evenly.
- 8. If using, sprinkle the grated Parmesan cheese over the top.
- 9. Bake for 25-30 minutes, or until the top is lightly golden and the bake is heated through and slightly bubbly around the edges.
- 10. Let the bake sit for 5-10 minutes before serving to allow it to set. Garnish with fresh parsley, if desired.
Notes
Allow the bake to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave. Freezes well for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 (varies with optional ingredients)
- Sugar: Approx. 5-8g
- Sodium: Approx. 400-600mg (varies with broth and added salt)
- Fat: Approx. 8-12g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 10-15g
- Protein: Approx. 15-20g