This spinach casserole with quinoa (or rice), lentils, and vegan cheese is creamy, cheesy, and comforting, yet super wholesome and loaded with vitamins, minerals, fiber, and plant-based protein – perfect for serving with just about any meal! 😍

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
https://elavegan.com/spinach-casserole/

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INGREDIENTS:
150 g (3/4 cup) dry quinoa or rice
150 g (3/4 cup) dry red lentils
1/2 Tbsp oil
1 medium onion chopped
400 g (14.1 oz) frozen spinach thawed
1 tsp ground paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic powder
1/4 tsp ground turmeric
Salt & pepper to taste
180 ml (3/4 cup) dairy-free cream or canned coconut milk
125 g (1 1/2 cups) vegan cheese shredded

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