Spinach Casserole

Ingredients

• 150 g dry quinoa (or rice)
• 150 g dry red lentils
• 1/2 Tbsp oil
• 1 medium onion (chopped)
• 400 g frozen spinach (thawed)
• 1 tsp ground paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/4 tsp ground turmeric
• Salt & pepper (to taste)
• 180 ml dairy-free cream (or canned coconut milk)
• 125 g vegan cheese (shredded )

Instructions

1. 1

   You can watch the short video for visual instructions.First, rinse, then transfer the quinoa or rice to a large saucepan, cover it with plenty of boiling water, and cook it for 2-3 minutes. Then add the red lentils and simmer until both are tender.Be careful not to overcook them, though, as they’ll continue to cook while baking in the oven.

2. 2

   Also, preheat the oven to 356 °F/180 °C and lightly oil a 9x9 inch (23x23 cm or similar size) casserole dish. Then, peel and finely chop the onion.

3. 3

   Meanwhile, preheat the oil in a large skillet or pot over medium heat. Once hot, sauté the onion for 3-4 minutes, then add the thawed spinach and cook until it’s heated through and the excess liquid has evaporated.

4. 4

   Transfer the cooked quinoa and red lentil mixture and the chopped spinach mixture to the prepared baking dish. Add all the spices and the dairy-free cream (or coconut milk) and stir well.

5. 5

   Sprinkle over the vegan shredded cheese, then transfer to the oven for 20-25 minutes or until the cheese is bubbly, melted, and slightly golden around the edges.

6. 6

   Finally, remove the spinach quinoa casserole from the oven and leave it to cool for a few minutes before serving. Enjoy!