Spinach Casserole

Ingredients:

3/4 cup (150 g) uncooked quinoa (or rice)
3/4 cup (150 g) uncooked red lentils
1/2 tablespoon oil
1 medium onion, chopped
400 g frozen spinach, thawed
1 teaspoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon ground turmeric
Salt and pepper (to taste)
3/4 cup (180 ml) vegan cream or canned coconut milk
1 ½ cups (125 g) grated vegan cheese

Directions:

1. First, rinse the quinoa (or rice) well, then place it in a large pot, pour in plenty of boiling water and cook for 2-3 minutes. Then add the red lentils and cook until the quinoa (or rice) and lentils are tender. The exact time depends on the grain you choose - cook according to the instructions on the package (just don't overcook, as you'll need to bake it in the oven later!).
2. Preheat the oven to 180°C and lightly grease a 23 x 23 cm (or similar) ovenproof dish. Then peel and finely chop the onion.
3. Meanwhile, heat the oil in a large frying pan or saucepan over medium heat. Once hot, fry the onion for 3-4 minutes, then add the thawed spinach and cook until the spinach is warmed through and the excess liquid has evaporated.
4. Place the cooked quinoa and red lentil mixture and the spinach in the prepared baking dish. Add all the spices and cream (or coconut milk) and mix well.
5. Sprinkle grated vegan cheese on top and bake in the oven for 20-25 minutes.
6. Finally, remove the casserole from the oven and let it cool for a few minutes.

Yield: 6 servings
Recipe: elavegan.com