Ingredients
1 cup quinoa, uncooked, rinsed thoroughly
1 cup brown or green lentils, uncooked, rinsed thoroughly
1 medium yellow onion, finely chopped
4 cloves garlic, minced
10–12 oz fresh spinach, roughly chopped (about 10 cups packed)
1 (28 oz) can diced tomatoes, undrained
4 cups vegetable broth, low sodium preferred
1.5 cups shredded mozzarella or cheddar cheese
2 tbsp olive oil, extra virgin is great
1 tsp dried oregano
1 tsp dried basil
1 tsp salt, adjust to taste
½ tsp black pepper, freshly ground preferred
2 tbsp fresh parsley or chives, chopped, for serving (optional)
Instructions
1. Prepare Your Grains and Legumes: First, thoroughly rinse both the quinoa and lentils under cold running water in a fine-mesh sieve. This removes any dust or bitterness. Set them aside to drain.
2. Sauté Aromatics: Next, heat the olive oil in a large, oven-safe Dutch oven or a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
3. Add Garlic and Seasonings: Now, add the minced garlic, dried oregano, and dried basil to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. Combine Main Ingredients: Pour in the rinsed quinoa and lentils, diced tomatoes (undrained), and vegetable broth. Stir everything well to combine.
5. Bring to a Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes. The quinoa and lentils should be mostly cooked, absorbing most of the liquid. Check for tenderness; they should be al dente, not mushy.
6. Stir in Spinach: Then, remove the pot from the heat. Stir in the chopped fresh spinach. It might seem like a lot, but it will quickly wilt down into the hot mixture. Continue stirring until the spinach fully wilts and incorporates.
7. Season and Taste: Season the mixture with salt and black pepper to taste. Give it a good stir. Taste and adjust seasonings as needed. This ensures a perfectly flavored base for your bake.
8. Assemble for Baking: If your pot is oven-safe, proceed. Otherwise, transfer the quinoa and lentil mixture to a 9×13 inch baking dish. Evenly spread the mixture in the dish.
9. Top with Cheese: Sprinkle the shredded mozzarella or cheddar cheese evenly over the top of the mixture. Create a generous layer.
10. Bake to Perfection: Place the Dutch oven or baking dish in a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the cheese melts, becomes bubbly, and turns a lovely golden brown.
11. Rest and Serve: Finally, remove the bake from the oven and let it rest for 5-10 minutes before serving. This allows the bake to set slightly, making it easier to portion. Garnish with fresh parsley or chives if desired.
Notes
Rinse Your Quinoa and Lentils Thoroughly: This step is non-negotiable. Rinsing removes saponins from quinoa, which can impart a bitter, soapy taste. For lentils, it cleans away any dust or debris. Use a fine-mesh sieve for the best results. Don’t Overcook the Grains: Keep an eye on the cooking time for the quinoa and lentils. You want them tender but still with a slight bite (al dente). Overcooked grains become mushy, compromising the texture of your bake. Wilting Spinach Wisdom: Fresh spinach looks like a mountain, but it shrinks dramatically. Don’t worry if it seems like too much; it will wilt down perfectly. Stir it into the hot mixture off the heat to prevent it from becoming slimy or losing too many nutrients. Taste and Adjust Seasoning: This is perhaps the most important tip. Always taste the mixture before adding the cheese and baking. Lentils and quinoa absorb a lot of flavor, so you might need more salt or pepper than you initially think. Adjust to your preference. Cheese Choice Matters: While mozzarella and cheddar are classics, experiment! Use a good quality, flavorful cheese. Freshly shredded cheese melts better and tastes superior to pre-shredded varieties, which often contain anti-caking agents. The Power of Resting: Let the bake rest for 5-10 minutes after it comes out of the oven. This allows the flavors to meld further and the dish to set, making it much easier to scoop and serve neat portions. Even Baking: Ensure your mixture spreads evenly in the baking dish. This promotes even heating and browning of the cheese topping. Prep Ahead: Chop your onions, mince your garlic, and rinse your grains in advance. This streamlines the cooking process, especially on busy weeknights. You can even make the entire quinoa-lentil mixture ahead of time and store it in the fridge, then top with cheese and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg