Busy moms need to make more casseroles. Not only are they SO easy to throw together, like Vegan Cheesy Spinach Quinoa Casserole which takes just 10 minutes of prep time, but you can pack in a ton of really healthy ingredients to make it a nourishing, longevity-focused meal. This quinoa casserole contains lentils, onion, spinach, and cashews for an antioxidant-rich meal. Similar recipes you need to try next are my Iron-Rich Lentil Soup, Longevity Kale Salad, and Vegan Mediterranean Gnocchi.
Why I Love This Recipe
- One Pan: I love a quick casserole because you throw everything into one pan and bake. Minimal mess & clean up! Get 20+ One Pan/One Pot Recipes here!
- Quick Prep Time: This Vegan Cheesy Spinach Quinoa Casserole takes only 10 minutes of prep time so it’s a hands-free meal.
- Plant-Based: No dairy, eggs, or meat are included in my Vegan Cheesy Spinach Quinoa Casserole, but you still get all of the protein, fiber, healthy fats and nutrients you need without any sacrifice in flavor.
- Longevity-Forward: Some of the healthiest regions in the world consume diets rich in legumes, whole grains, vegetables, and nuts. This casserole is filled with longevity-supporting foods like lentils, quinoa, spinach, and cashews.
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Notes on Ingredients
- Yellow Onion: You’ll need 1 full yellow onion, finely diced. Red onion will work as a substitute but may slightly change the flavor.
- Red Lentils: Any variety of lentils works, but I prefer red lentils in this dish! Keep in mind that if you use a different variety, the cook time may vary.
- Quinoa: You’ll need 1 cup of dry white quinoa. I always rinse my grains before using them to remove excess starch.
- Spinach: Use frozen chopped spinach. It’s pre-chopped and washed so you’ll save time, and it’s cheaper than fresh!
- Breadcrumbs: Use gluten-free breadcrumbs to keep this dish completely gluten-free.
- Cashews: You’ll want to use raw cashews for the cashew cream. If you aren’t using a high-speed blender like a Vitamix, I’d suggest soaking them in boiling hot water for at least 10-15 minutes before blending.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Vegan Cheesy Spinach Quinoa Casserole?
- Make the cashew cream.
- Preheat the oven to 400 F.
- To a large 9×13 casserole dish, add the onions, lentils, quinoa, parsley, vegetable broth, spinach, nutritional yeast, half of the cashew cream, and spices.
- Stir well, then cover with foil and bake for about 60 minutes.
- Remove from the oven, spread the remaining half of the cashew cream over the top, and then add the breadcrumb mixture. Broil on low for a few minutes until the top is golden brown.
- Garnish with extra fresh parsley on top, slice, and enjoy!
- Step 1: First, preheat the oven to 400F and make the cashew cream.
- Step 2: Then, add all of the ingredients to a large 9×13 casserole dish including quinoa, red lentils, onion, spinach, spices, nutritional yeast, coconut cream, half of the cashew cream, and vegetable broth.
- Step 3: Mix together until well combined.
- Step 4: Next, bake for 60 minutes until everything is cooked through.
- Step 5: Top with a layer of remaining cashew cream and breadcrumbs and broil for an extra 2-3 minutes.
- Step 6: Lastly, garnish with fresh parsley and enjoy!
Commonly Asked Questions
Yes, you can substitute rice, but just know the cook time may vary so keep a close eye on it and be sure to taste test the casserole to ensure everything is fully cooked through. Other rice casserole options are my One Pot Enchilada and One Pan Taco Casserole.
If this recipe serves 8, one serving of quinoa casserole contains 17 grams of protein. If this recipe serves 5-6 for your family, then one serving contains approximately 28 grams of protein.
Cashew cream is super easy to make. All you need is 1.5 cups of raw cashews, 1.5 cups of water, and salt. Add all of the ingredients to a high-speed blender and blend on high until super smooth and creamy. If you’re not using a high-speed blender, I’d recommend soaking the cashews in boiling water for at least 10 minutes to soften them.
Yes! This casserole freezes well for up to 2-3 months. Fully bake it then let it cool, safely cover it, and store it in the freezer. Other casseroles that freeze well are my One Pan Taco Casserole and No Boil Pasta Bake.
Store leftover casserole in an airtight container in the fridge for up to 4 days. Reheat leftovers in the oven or microwave for a few minutes until warmed through.
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“This was good! Added a small diced sweet potato, extra nutritional yeast to the cashew cream and Dijon mustard. Super good!”
– Beth
Extra Helpful Tips
- I usually double the cashew cream recipe for a big batch so I have extra to use in other dishes throughout the week. It’s amazing stirred into pastas, soups, other casseroles/one pot dishes, or even used as a sour cream alternative.
- Soak the cashews in boiling water for at least 10 minutes to soften them before blending for an even creamier cashew cream.
- Rinse your lentils and quinoa before adding them to the casserole dish. It helps to remove any excess starch.
- Watch me make this recipe on Instagram!
If you tried this Vegan Cheesy Spinach Quinoa Casserole or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Cheesy Spinach Quinoa Casserole (protein-packed!)
Equipment
Ingredients
- 1 yellow onion finely diced
- 1 cup red lentils rinsed
- 1 cup quinoa rinsed
- 4 cups vegetable broth
- 1 bag chopped frozen spinach 12 oz
- 2 tablespoon nutritional yeast
- ½ cup fresh parsley chopped
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoon paprika
- 1.5 cups breadcrumbs mixed with 1 tablespoon olive oil and a pinch of salt
Cashew Cream
- 1.5 cups cashews raw
- 1.5 cups water
- salt to taste
Instructions
Cashew Cream:
- In a high speed blender like a Vitamix, combine cashews, water, and salt.
- Blend on high until smooth and creamy.
Casserole:
- Preheat the oven to 400 F.
- Into a large 9×13 casserole dish, add the onions, lentils, quinoa, parsley, vegetable broth, spinach, nutritional yeast, half of the cashew cream, and spices.
- Stir well, then cover with foil and bake for about 60 minutes, until the liquid is absorbed and the lentils are soft.
- Remove from the oven, spread the remaining half of the cashew cream over the top, and then add the breadcrumb mixture. Put under a low broil for a few minutes until the top is golden brown. Keep a close eye on it & be careful not to let it burn!
- Garnish with more fresh parsley on top, slice, and enjoy!
Notes
- I usually double the cashew cream recipe for a big batch so I have extra to use in other dishes throughout the week. It’s amazing stirred into pastas, soups, other casseroles/one pot dishes, or even used as a sour cream alternative.
- Soak the cashews in boiling water for at least 10 minutes to soften them before blending for an even creamier cashew cream.
- Rinse your lentils and quinoa before adding them to the casserole dish. It helps to remove any excess starch.
Jordan from the HealthyGirl Team says
Literally the best EASY dinner. Going to make this all the time!