Description
A nutritious and comforting bake packed with protein from quinoa and lentils, complemented by spinach and optional feta cheese.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 cup lentils, rinsed
- 2 cups spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup feta cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add the onion and garlic, sautéing until translucent.
- Toss in the chopped spinach and cook until wilted.
- Combine quinoa, lentils, sautéed vegetables, broth, cumin, paprika, salt, and pepper.
- Pour into a greased baking dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil, add feta, and bake for another 15-20 minutes.
- Allow to cool slightly before serving.
Notes
Leftovers can be stored in an airtight container for up to 4 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg