This Spinach Artichoke Quinoa Casserole is packed with protein, tasty veggies, and a cheesy topping. A delicious vegetarian dinner that is as delicious as it is nourishing.
Want to try other quinoa casseroles? Try this black bean quinoa casserole, parmesan quinoa with spinach and turkey quinoa casserole.
Table of Contents
- How to Make Spinach Artichoke Quinoa Casserole
- More Spinach Recipes to Try
- More Quinoa Recipes to Try
- Spinach Artichoke Quinoa Casserole Recipe
I love this quinoa casserole because it is quick. If you are trying to eat less meat this spinach artichoke casserole recipe is for you. It is hearty, filling, and full of flavours.
I used an entire box of pre-washed baby spinach. I truly love the convenience of washed organic greens. Spinach shrinks a lot, so don’t be scared by the amount this casserole recipe calls for.
How to Make Spinach Artichoke Quinoa Casserole
- Cook quinoa as per package instructions and set aside. Here is how to cook quinoa on stovetop or make Instant Pot quinoa for perfect results. Preheat oven to 375 degrees F and spray 9″ x 13″ baking dish with cooking spray.
- Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
- In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
- Transfer mixture to prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
Serve with a side salad like simple mixed greens salad, voila dinner is served!
More Spinach Recipes to Try
- Spinach salad recipe
- Strawberry spinach salad recipe
- Healthy spinach dip
- Healthy spinach artichoke dip
- Wilted spinach salad
More Quinoa Recipes to Try
- Healthy chicken pot pie casserole
- Ground turkey quinoa casserole
- Mediterranean quinoa salad
- Quinoa tabbouleh
- Southwest quinoa salad
- Quinoa and black bean salad
- Quinoa falafel
- Parmesan pumpkin quinoa with spinach
- Quinoa skillet
You might also like this list of 30 healthy quinoa recipes.
Spinach Artichoke Quinoa Casserole
Spinach Artichoke Quinoa Casserole Recipe is packed with vegetarian protein, chock full of vegetables and super easy to make. If you love spinach artichoke dip, you will love this creamy bake.
4.83 from 47 votes
Servings 8 servings
Calories 267
Prep Time 7 minutes minutes
Cook Time 40 minutes minutes
Total Time 47 minutes minutes
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Ingredients
- 1 1/2 cups quinoa uncooked
- 2 1/2 cups water
- 1 large onion thinly sliced
- 4 large garlic cloves minced
- 1 tbsp avocado oil
- 2 cups any milk I used unsweetened almond milk
- 1 tbsp cornstarch
- 2 cups artichoke hearts coarsely chopped*
- 11 oz package 4 large handfuls spinach
- 1/2 cup 1 oz Parmesan cheese, shredded
- 3/4 cup 3 oz white cheddar (mozzarella) cheese, shredded & divided
- 1/2 tsp salt
- Ground black pepper to taste
- Cooking spray I use Misto
Instructions
Cook quinoa using how to cook quinoa stovetop or Instant Pot quinoa methods for perfect results. Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray.
Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
Transfer mixture to prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
Notes
- *If using frozen, thaw and drain. If using marinated, rinse and drain.
- Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.
- Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.
- Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.
Nutrition
Serving: 1cup | Calories: 267kcal | Carbohydrates: 33g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 548mg | Fiber: 6g | Sugar: 4g
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
Categories:
Casseroles, Dinner Recipes, Gluten Free Recipes, Kid Friendly Recipes, Quinoa Dinner Recipes, Vegetarian Recipes
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