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Nutritious Quinoa Lentil Spinach Bake Recipe Idea

Nutritious Quinoa Lentil Spinach Bake

A hearty, savory plant-based bake that utilizes simple pantry ingredients to create a satisfying and sliceable main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa cooked
  • 1 cup brown lentils cooked
  • 2 cups fresh spinach roughly chopped
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 0.25 cup nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup vegetable broth

Equipment

  • Skillet
  • Food processor
  • 8x8 Baking Dish

Method
 

  1. Heat the olive oil in a skillet over medium heat. Sauté the diced onion for 5 minutes, then add the garlic and cook for 1 minute.
  2. Add the chopped spinach to the skillet and cook just until wilted. Remove from heat.
  3. Mix the cooked quinoa, lentils, sautéed vegetables, nutritional yeast, paprika, oregano, salt, and pepper in a large bowl.
  4. Blend one cup of the mixture with the vegetable broth in a food processor until it forms a paste, then fold it back into the main bowl to act as a binder.
  5. Press the mixture firmly into a greased 8x8 inch baking dish. Bake at 375 degrees Fahrenheit for 25 to 30 minutes. Let rest for 10 minutes before slicing.

Notes

  • Ensure all excess liquid is squeezed out of the cooked spinach to prevent a soggy bake.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.