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Spinach Casserole with Lentils & Quinoa
Ingredients
  • 150 g ( ¾ cup) dry quinoa or rice
  • 150 g ( ¾ cup) dry red lentils
  • ½ Tbsp oil
  • 1 medium onion chopped
  • 400 g ( 14.1 oz) frozen spinach thawed
  • 1 tsp ground paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • ¼ tsp ground turmeric
  • Salt & pepper to taste
  • 180 ml ( ¾ cup) dairy-free cream or canned coconut milk
  • 125 g ( 1 ½ cups) vegan cheese shredded
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