Spinach Casserole

Cook the quinoa or rice in boiling water for 2-3 minutes, then add the red lentils and simmer until both are tender. 2. Preheat the oven to 356 degrees F and lightly oil a 9x9 inch casserole dish. 3. Saute the onion in oil for 3-4 minutes, then add the thawed spinach and cook until excess liquid evaporates. 4. Transfer the quinoa-lentil mixture and spinach mixture to the baking dish, add the spices and dairy-free cream, and stir well. 5. Sprinkle with vegan cheese and bake 20-25 minutes until melted and golden. 6. Cool a few minutes before serving.