Vegan Spinach & Lemon Quinoa Bake
Prep time
Cook time
Total time
Served as a main or a side, hot or cold, this baked quinoa casserole is bursting with fresh lemon and creamy herb flavors. Vegan / Gluten-Free
Recipe type: Main, Side
Serves: 4 mains, 8 sides
  • 2 cups vegetable broth
  • 1 cup quinoa (or 2 cups cooked)
  • Olive oil
  • 2 tsp Ener-G Egg Replacer + 4 tbsp water
  • 1 medium onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • ¼ tsp crushed red chili flakes
  • 1 pound spinach leaves, picked and washed (or ¾ cup frozen spinach, chopped and thawed)
  • 1 cup Tofutti sour cream
  • 1 tsp fresh lemon zest
  • ¼ tsp freshly ground black pepper
  • 2 tbsp nutritional yeast
  1. If using uncooked quinoa: Bring broth and quinoa to boil. Lower heat to lowest setting and simmer while covered for about 20 minutes or until it is fluffy and the tiny curls stick out from the seeds.
  2. Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive oil.
  3. In a large medium mixing bowl, whisk egg replacer and water together. Set aside.
  4. Heat 1 tbsp olive oil in a medium pan. Add onion and garlic and sauté until translucent, about 8 minutes.
  5. Add thyme, rosemary, and red-pepper flakes, and spinach and sauté until just wilted. Remove from heat; transfer to the egg mixture.
  6. Add quinoa, sour cream, lemon zest, pepper, and nutritional yeast to the spinach-onion mixture, and stir until well combined.
  7. Pour the mixture into the prepared baking dish, and place in the oven. Bake for 60 minutes, until set and edges are brown. Let cool slightly before slicing. Serve warm or at room temperature (it's also good cold).
Adapted from Martha Stewart Living magazine, September 2001
Recipe by Vegangela at