Ingredients
Scale
- 1 cup quinoa
- 1 cup lentils
- 2 cups spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onions and garlic until translucent.
- Add quinoa, lentils, spinach, spices, and vegetable broth to the skillet.
- Stir well and bring to a simmer.
- Transfer the mixture to a baking dish and cover with foil.
- Bake for 30-35 minutes or until the quinoa and lentils are tender.
- Remove from the oven, let cool for a few minutes, then serve.
Notes
- You can substitute lentils with chickpeas for a different flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg