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Spinach Quinoa Casserole

Vegan
Vegetarian
Portions2 peopleChangeTiming 37 minsView
Ingredients9 IngredientsViewSwitzerland28 % localView
  • 1  carrot
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 1  teaspoon dried basil
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  • 0.5  fresh onion
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  • 900  grams fresh spinach leaves
    Foreign ingredient
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  • 1  teaspoon paprika powder
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  • 90  grams quinoa
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 0.5  teaspoon salt
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  • 2  tablespoons sunflower oil
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  • 120  millilitres tomato sauce
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat oven to 190 degrees Celsius
Peel 0.5 fresh onion and dice into cubes of 0.5 cm
Peel 1 carrot and grate into a small bowl
Add 2 tablespoons sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the onions and carrot to the frying pan, slowly stir in 90 grams quinoa and cook for 2 minutes
Wash 900 grams fresh spinach leaves
Add the spinach to the frying pan and stir in 120 millilitres tomato sauce
Season the sauce with 0.5 teaspoon salt, 1 teaspoon dried basil and 1 teaspoon paprika powder and cook for 5 minutes
Transfer the content of the frying pan into a baking dish and fill it with water until the quinoa is just covered
Bake the casserole for about 25 minutes until the quinoa is cooked through
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Spinach Quinoa Casserole

Tomato Recipes

A plate filled with spinach, quinoa and carrots
Timing 37 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 1  carrot
  • 1  teaspoon dried basil
  • 0.5  fresh onion
  • 900  grams fresh spinach leaves
  • 1  teaspoon paprika powder
  • 90  grams quinoa
  • 0.5  teaspoon salt
  • 2  tablespoons sunflower oil
  • 120  millilitres tomato sauce

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Tools

  • 1 large frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 small bowl
  • 1 baking dish

Spinach Quinoa Casserole

Tomato Recipes

Instructions

Preheat oven to 190 degrees Celsius
Peel 0.5 fresh onion and dice into cubes of 0.5 cm
Peel 1 carrot and grate into a small bowl
Add 2 tablespoons sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the onions and carrot to the frying pan, slowly stir in 90 grams quinoa and cook for 2 minutes
Wash 900 grams fresh spinach leaves
Add the spinach to the frying pan and stir in 120 millilitres tomato sauce
Season the sauce with 0.5 teaspoon salt, 1 teaspoon dried basil and 1 teaspoon paprika powder and cook for 5 minutes
Transfer the content of the frying pan into a baking dish and fill it with water until the quinoa is just covered
Bake the casserole for about 25 minutes until the quinoa is cooked through