Healthy Quinoa Lentil Spinach Casserole – Nutritious and Hearty!
This quinoa lentil spinach casserole is a delightful blend of flavors and nutrients, perfect for a comforting meal. Packed with protein and vibrant colors, it’s a dish that will quickly become a favorite.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 200 g Quinoa
- 150 g cooked green lentils
- 300 g fresh spinach
- 1 onion, diced
- 2 garlic cloves, minced
- 3 eggs
- 200 ml cream
- 100 g grated cheese (e.g. Gouda)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions in a pot with water (about 15 minutes) until soft and all water is absorbed. Let it cool.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté for 5 minutes until soft and lightly golden.
- Add minced garlic to the pan and sauté for another 1-2 minutes until fragrant.
- Add fresh spinach to the pan and cook, stirring, for 2-3 minutes until wilted. Transfer the mixture to a bowl and let it cool.
- In a large bowl, combine the cooled quinoa, cooked lentils, and the spinach-onion mixture thoroughly.
- In a separate bowl, whisk together the 3 eggs, 200 ml cream, salt, and pepper until well combined.
- Pour the egg mixture over the quinoa-lentil-spinach mixture and mix well until evenly distributed.
- Lightly grease a casserole dish and spread the mixture evenly into it. Sprinkle with 100 g grated cheese.
- Bake the casserole in a preheated oven at 180 °C for about 25-30 minutes until the top is golden brown and the cheese is melted.
- Remove the casserole from the oven, let it cool slightly, then cut into portions and serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 150 mg
Keywords: Make sure to rinse the quinoa well before cooking to remove any bitterness. You can substitute quinoa with millet or bulgur if needed. For a vegan version, replace eggs with flaxseed or chia egg substitute and use plant-based cream and cheese.