The Creamy Spinach Quinoa and Lentil Skille” is a one-pan recipe that’s as nutritious as it is delicious. This dish is packed with protein, fiber, and vitamins, making it a perfect option for a busy weeknight or a cozy weekend meal. Whether you’re cooking for yourself or feeding a family, this skillet recipe comes together quickly and leaves everyone feeling satisfied.
Why Choose Creamy Spinach Quinoa and Lentil Skillet?
If you’re looking for a hearty and healthy meal, this skillet has it all. The quinoa and lentils provide a solid base of plant-based protein, while the spinach adds a burst of green goodness. The creamy sauce ties everything together, giving the dish a comforting and rich flavor without feeling heavy. Plus, it’s naturally gluten-free and can easily be made vegan with a few swaps.
Simple Ingredients, Big Flavor
What I love most about the Creamy Spinach Quinoa and Lentil Skillet is how it uses simple, wholesome ingredients to create something so flavorful. You probably already have many of these items in your pantry—like quinoa, lentils, and spices. The addition of fresh spinach and a creamy sauce makes it feel a bit indulgent, but it’s still packed with nutrients.
Easy to Customize for Your Taste
This recipe is also incredibly flexible. Want to add more vegetables like mushrooms or bell peppers? Go for it! Prefer a spicy kick? Add a pinch of red pepper flakes. You can even top it with your favorite cheese or a sprinkle of fresh herbs for an extra touch. It’s a versatile dish that you can make your own while still enjoying its comforting, creamy goodness.
Table of Contents
Chef’s Notes- Creamy Spinach Quinoa and Lentil Skillet
- Ingredient Prep: Chop all your vegetables and measure out the spices and liquids before you start cooking to streamline the process.
- Layering Flavors: Sautéing the shallots, carrots, and mushrooms separately ensures each ingredient develops maximum flavor before they combine.
- Herb Blooming: Toasting the dried herbs with the garlic enhances their flavor, so don’t skip this step.
- Liquid Adjustments: If the mixture becomes too thick while cooking the lentils or quinoa, add small amounts of warm water or broth to reach your desired consistency.
- Spinach Tip: Add spinach off the heat and fold it gently to prevent overcooking, which helps retain its vibrant green color.
- Nutty Crunch: Toast the grated cashews lightly before garnishing to bring out their flavor.
- Customizations: For an even creamier dish, stir in a dollop of vegan cream cheese, coconut milk, or Greek yogurt (if not vegan).
- Leftover Tip: This dish thickens as it cools. Add a splash of water or broth when reheating to restore the creamy texture.
Creamy Spinach Quinoa and Lentil Skillet
Discover the ultimate comfort meal with our Easy Creamy Spinach Quinoa and Lentil Skillet! Bursting with hearty lentils, fluffy quinoa, and fresh spinach, this one-pot wonder is perfect for busy weeknights. Infused with aromatic herbs and a touch of miso for depth, it’s both healthy and delicious. Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and customizable to your taste. Dive into this satisfying dish that’s sure to become a family favorite!
4
10
minutes35
minutes450
kcal45
minutesKeep the screen of your device on
Ingredients
- Garnish
fresh herbs
grated cashews
- Vegetables:
1 large shallot finely diced
1 cup diced carrots
2 cups sliced mushrooms
2-3 cloves garlic minced
4-5 cups fresh spinach leaves
- Legumes and Grains:
1 cup green or brown lentils
1/2 cup red quinoa uncooked
- Liquids:
2 tablespoons extra virgin olive oil
2 cups vegetable broth
2 1/2 cups water
1 teaspoon miso paste optional
- Spices and Seasonings:
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
Salt and freshly ground black pepper to taste
- Alternative Ingredients:
Olive oil: Can substitute with avocado oil or coconut oil for a different flavor.
Shallot: Use yellow onion or green onions as a replacement.
Green/Brown lentils: Substitute with red lentils or chickpeas if preferred.
Red quinoa: Any other quinoa variety like white or black quinoa can be used.
Vegetable broth: Replace with chicken broth for a non-vegetarian option or water with added herbs.
Miso paste: Can omit or replace with soy sauce for an umami flavor.
Spinach: Kale or swiss chard can be used as alternatives.
Red pepper flakes: Fresh diced jalapeños can be used for heat.
Directions
- Cooking the Base – Heat the olive oil in a large Dutch oven or cast iron pot over medium heat. Add the chopped shallots and diced carrots, sautéing until the carrots begin to soften, approximately 3 to 4 minutes.
- Adding Mushrooms – Incorporate the sliced mushrooms into the pot, continuing to cook until they release their juices and become tender, about 5 minutes.
- Infusing Flavors – Stir in the minced garlic, crushed red pepper flakes, dried oregano, thyme, rosemary, and bay leaves. Cook the mixture until aromatic, roughly 1 minute, ensuring the herbs are well-distributed.
- Cooking Lentils – Pour in the green lentils, vegetable broth, and 2 cups of water (reserve the remaining 1/2 cup). If using, add the miso paste at this stage. Bring the mixture to a boil, then cover and lower the heat to let it simmer for 15 minutes.
- Adding Quinoa – Remove the lid, add the red quinoa and the remaining 1/2 cup of water. Stir everything together to combine evenly. Return the pot to a boil, then cover and simmer once more for another 15 minutes.
- Final Touches – Take the pot off the heat and uncover. Gently fold in the fresh spinach, allowing it to wilt into the dish. Taste and adjust the seasoning with salt and pepper as needed.
- Serving – Ladle the creamy spinach quinoa and lentil mixture into bowls. Drizzle with a bit of olive oil, garnish with fresh herbs, and sprinkle grated cashews on top for added crunch. Serve warm and enjoy!
Equipment
- cast iron skillet
- Dutch Oven
Notes
- To enhance the flavors, allow the herbs to bloom by not overcrowding the pot during the sautéing process. For added richness, consider stirring in a splash of coconut milk towards the end. This dish pairs wonderfully with a side of crusty bread or a fresh green salad. Feel free to add your favorite vegetables, such as bell peppers or zucchini, to increase the nutritional value. For a protein boost, top with grilled chicken or tofu. Make sure to rinse the lentils and quinoa thoroughly before cooking to remove any impurities. Leftovers store well in the refrigerator for up to 5 days, making it perfect for meal prepping!
Nutrition Facts
- Calories: 450kcal
- Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 800mg
- Carbohydrates: 60g
- Fiber: 12g
- Sugar: 6g
- Protein: 18g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 100mg
- Iron: 5mg
FAQ- Creamy Spinach Quinoa and Lentil Skillet
Can I make this dish ahead of time?
Yes! This dish stores well in the refrigerator for up to 5 days. Reheat with a splash of water or broth to maintain its creamy texture.
Can I use canned lentils instead of dried?
Absolutely. Use two cups of drained and rinsed canned lentils. Add them during the quinoa cooking stage to prevent overcooking.
What can I substitute for miso paste?
Soy sauce, tamari (for gluten-free), or even nutritional yeast can provide a similar umami boost. Adjust the salt level if substituting.
Can I freeze this dish?
Yes, but avoid adding the spinach before freezing. Add fresh spinach when reheating for the best texture and color.
How can I make this dish spicier?
Add extra red pepper flakes, diced fresh jalapeños, or a drizzle of hot sauce to ramp up the heat to your liking.
