Spinach Casserole With Lentils Quinoa

Healthy Spinach Casserole with Quinoa and Lentils

Over the years, I’ve lightened up several popular casserole dishes and have shared several recipes like my pumpkin lentil casserole, broccoli quinoa casserole, and cheesy rice and bean casserole. Now it’s the turn of a creamy, cheesy baked spinach casserole recipe. Traditionally, a spinach and cheese casserole focuses entirely on spinach as its key ingredient and falls somewhere between cheesy creamed spinach and a green bean casserole (as it sometimes contains cream of mushroom soup, too). For this healthy spinach bake, though, I’ve turned things on their head. Not only is this spinach lentil casserole entirely dairy-free and vegan, but by making this spinach casserole with quinoa or rice AND lentils, it’s also healthy, wholesome, and jam-packed with beneficial fiber, protein, vitamins, and minerals (like vitamin C, A, K, and E, zinc, iron, potassium, etc.). All while remaining creamy and delicious. Best of all, it’s simple to throw together, is adaptable (I.e., mix things up by making Greek-inspired spanakorizo, add more veggies, etc.). It’s a great side dish for family dinners, dinner parties, and even special occasions like Thanksgiving, alongside family favorites like creamy mashed potatoes and sweet potato casserole. The leftovers store well, too!

The Ingredients and Substitutes

Quinoa or rice: I often use quinoa for the extra nutrients, but a spinach rice casserole is another popular option – using long-grain white rice or brown rice is fine Lentils: I used dry red lentils to cook with the quinoa. You could use brown or green lentils if you prefer more ‘bite.’ Oil: Use neutral cooking oil like olive oil or avocado oil. Onion: Use a white, yellow, or red onion for extra aromatic flavor depth. Spinach: I used frozen chopped spinach, thawed and heated. Use fresh spinach (sauteed) if preferred. Kale would work, too. Water: (or vegetable broth – regular or low-sodium) to cook the quinoa/lentils. Seasonings: This spinach lentil bake relies on simple staple pantry spices, including: Paprika Cumin Ground coriander Garlic powder Turmeric Sea salt & black pepper Dairy-free cream: Use the vegan cream of your choice or full-fat canned coconut milk for rich creaminess in the veggie casserole. Vegan cheese: Use your favorite melty cheese, like a dairy-free cheddar cheese.

What Could I Add to A Spinach Casserole?

Lemon zest: Brighten the flavor of spinach quinoa/rice with the zest from one lemon. Red pepper flakes: (or cayenne pepper) to add some heat. Other vegetables: Make more of a vegetable casserole with veggies like bell peppers, peas, corn, leek, broccoli, cauliflower, celery, zucchini, mushrooms, etc. (Pre-cooked and mixed into the casserole when baking). Breadcrumbs: Regular or gluten-free panko breadcrumbs add crunch to the top. Vegan Ritz crackers mixed with melted vegan butter would work, too. Spanakorizo: Make a rice-based casserole version of spanakopita by omitting all the seasonings except the garlic powder and adding fresh dill and the zest from one lemon. Optionally replace the cheese with vegan feta cheese. Dairy-free butter: Just a little melted butter adds extra richness. Dairy-free cream cheese: For extra rich creaminess in the casserole.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Spinach Casserole with Quinoa and Lentils

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.

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

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

Storage Instructions

Store: Allow it to cool and store any leftover spinach casserole covered (or in airtight container/s) in the refrigerator for 3-5 days. Freeze: Allow it to cool and transfer it (in portions) to freezer-safe containers for up to 3 months. Leave a portion to thaw in the refrigerator overnight before reheating. Reheat: Individual portions of this quinoa/rice and spinach casserole will reheat well in 30-second increments in the microwave until warmed through. Alternatively, for large amounts, bake it in the oven at 350 °F/176 °C until warm.

Serving Suggestions

Although this comforting spinach bake is hearty enough to enjoy as a main thanks to the abundance of plant-based protein and fiber, you could also enjoy it as a side with:

A protein: Like tofu, chickpea tofu, tempeh, or your favorite vegan mock meat. Extra veggies: Like roasted broccoli, green beans, Brussels sprouts, etc.) Toppings: This rice and spinach casserole also tastes delicious when served with chopped avocado and salsa with tortilla chips.

Can I use canned lentils?

Yes, but note you won’t need as much broth to cook the quinoa mixture, and you only need to stir in the lentils before transferring the spinach and cheese casserole to the oven to bake.

Can I prepare the Spinach casserole ahead of time?

You could assemble the casserole up to 2 days in advance and store it covered in the refrigerator. When you want to bake it, bring it back to room temperature on the counter for 40-60 minutes in advance, then bake according to the recipe.

Can I use leftover rice or quinoa?

Yes, that would work fine.

Recipe Notes and Tips

The cooking time can vary: Based on whether you use quinoa or rice. Refer to their package instruction for general cooking times and instructions. Rinse the grain thoroughly: To remove any excess starch and avoid making the rice or quinoa sticky/gloopy. Be careful not to overcook the quinoa/rice: It will continue to cook in the oven and may become mushy. Slightly al dente when going in the oven works best. For more flavor: Gently toast the quinoa until fragrant before adding the water/broth. Experiment with extra veggies: It’s really easy to bulk up this vegan quinoa casserole with extra veggies, so feel free to experiment with what’s available in your kitchen and in season.

More Vegan Casserole and Bake Recipes

Curried cauliflower casserole Scalloped potato casserole Tomato gnocchi bake Pumpkin pasta bake Lentil enchilada bake Easy vegan baked ziti

If you try this hearty quinoa or rice and spinach casserole recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.