Instructions

• Preheat oven to 356°F (180°C). Lightly oil 9 x 9 in (23 x 23 cm) baking dish.
• Boil water in saucepan. Rinse quinoa, then place in boiling water and cook for 2 to 3 minutes. Add red lentils and simmer for 10 to 12 minutes, until both are just tender. Do not overcook; they will continue cooking in oven.
• While grains cook, heat ½ tablespoon oil in large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until softened. Add thawed spinach and cook until heated through and excess moisture evaporates.
• Transfer cooked quinoa, lentils, and spinach mixture to oiled baking dish. Stir in spices, salt, pepper, and cream. Mix well to combine. Sprinkle shredded vegan cheese on top.
• Bake for 20 to 25 minutes, or until cheese is melted, bubbling, and golden around edges. Let rest for a few minutes before serving.