Parmesan Spinach and Carrot Quinoa Bake

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Category: dinner

Yield: 4 servings

Calories/serving: 350

Preparation time: 45 minutes

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  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/2 cup baby carrots, finely chopped
  • 2 cups baby spinach, roughly chopped
  • 1/2 cup parmesan, grated
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup water


Preheat the oven to 375 degrees Fahrenheit.

Rinse the quinoa under cold water using a fine mesh strainer.

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the broth is absorbed and the quinoa is tender.

While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the finely chopped baby carrots and sauté for about 5 minutes until they start to soften.

Add the roughly chopped baby spinach to the skillet and cook until the spinach is wilted, about 2 minutes.

In a food processor, combine the cooked quinoa, sautéed carrots and spinach, grated parmesan, ground black pepper, dried oregano, and garlic powder. Pulse a few times to mix the ingredients while still retaining some texture.

Add water to the food processor and pulse again to combine everything into a slightly moist mixture.

Transfer the quinoa mixture to a greased baking dish, spreading it evenly.

Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.

Remove from oven and let it cool for a few minutes before serving.


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