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Nutritious Quinoa Lentil Spinach Bake Recipe Idea

Nutritious Quinoa Lentil Spinach Bake

A hearty, plant-based oven bake featuring tender quinoa, brown lentils, and fresh spinach cooked perfectly in a savory tomato and vegetable broth.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 cup uncooked white quinoa rinsed
  • 3/4 cup dried brown lentils rinsed and sorted
  • 2.5 cups low-sodium vegetable broth
  • 15 oz crushed tomatoes one standard can
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 cups fresh baby spinach packed

Equipment

  • 9x13 inch baking dish
  • Skillet
  • Aluminum foil

Method
 

  1. Prep the oven: Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9x13 inch baking dish.
  2. Cook aromatics: Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic for 5 minutes until soft.
  3. Mix the base: Transfer the cooked onion and garlic to the prepared baking dish. Add the rinsed quinoa, dried lentils, vegetable broth, crushed tomatoes, oregano, cumin, salt, and pepper. Stir well to combine.
  4. Cover and bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  5. Add greens: Remove the foil carefully. Stir the fresh spinach into the hot mixture until the leaves wilt. Bake uncovered for an additional 10 minutes until the liquid is absorbed.

Notes

  • Thoroughly rinse the quinoa before using to remove its bitter outer coating.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Add a splash of water when reheating to rehydrate the grains.