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Quinoa casserole recipe with artichoke hearts, spinach and cheese. Protein packed, chock full of vegetables and easy to make. | ifoodreal.com

I love quinoa casserole because it is quick. If you are trying to eat less meat, this recipe is for you. This clean eating casserole is hearty, filling and full of flavours. I used an entire box of pre-washed baby spinach – my favourite, I truly love the convenience of washed organic greens. Spinach shrinks a lot, so don’t be scared by the amount this recipe calls for.

I have a hard time finding frozen or marinated in water artichoke hearts. They are always packed in oil and I had to find my way around it. I drain, rinse and drain them again. Voila.

Quinoa casserole recipe with artichoke hearts, spinach and cheese. Protein packed, chock full of vegetables and easy to make. | ifoodreal.com

And please don’t judge my pot. It is my favourite Lagostina pot whose outside goes bonanza in a dishwasher. And who can give up dishwasher?!

Enjoy this delicious quinoa casserole as much as we did!

Quinoa casserole recipe with artichoke hearts, spinach and cheese. Protein packed, chock full of vegetables and easy to make. | ifoodreal.com

Clean Eating Spinach and Artichoke Quinoa Casserole

Clean Eating Spinach and Artichoke Quinoa Casserole


  • 1 1/2 cups quinoa, uncooked
  • 2 1/2 cups water
  • 1 large onion, thinly sliced
  • 4 large garlic cloves, minced
  • 1 tbsp olive oil, extra virgin
  • 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 + a pinch salt
  • 1/2 tsp ground black pepper
  • Cooking spray (I use Misto)


  1. In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
  2. Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
  3. Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add 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.
  4. Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
  5. Storage Instructions: Refrigerate in an airtight container for up to 5 days of freeze for up to 3 months. You can also freeze the dish assembled and bake from frozen, increasing baking time by about 15 - 20 minutes.


*If using frozen, thaw and drain. If using marinated, rinse and drain.


Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1 heaping cup:
Calories: 244.0
Total Fat: 7.5 g
Cholesterol: 14.2 mg
Sodium: 382.7 mg
Total Carbs: 33.6 g
Dietary Fiber: 7.4 g
Protein: 11.2 g
WW Points+: 6

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Anna

    I made this for dinner, it was delicious. However, because of dairy intolerance I changed the cheese to feta. We also thought it could use more spinach. But great dish.

  2. sylvie

    I use to cook some of my vegetables gratin with couscous semolina and they are generally great but to use quinoa appeals me as your casserole is probably less smooth thanks to quinoa. I’ll try this !

    • Olena

      Yes, couscous will make casserole more mushy. Plus I can’t seem to find organic whole wheat couscous so I avoid it although I love the taste!

  3. Jeanne

    Just delicious!! Everyone loved it so now I am scouring your blog for more recipes!!! Thanks!

  4. Belinda

    This was so delicious! The whole family ate and enjoyed it…which is a bonus when you have fussy toddlers and preschoolers! Thanks

  5. Theresa

    Any chance you could use frozen spinach instead? i have some in my freezer so I’d rather use that. Maybe just thaw it out first?

  6. Kate

    This dish is AMAZING! I make it all the time and it has become a go-to recipe! I must admit that I add a lot more cheese….but that’s just my cheese-loving preference…and I do add chicken 🙂 just a fun twist! Makes great left overs! Almost like a healthy Mac ‘n Cheese!

  7. Vicky

    This recipe is wonderful, and I love that it can be made in steps (get the quinoa cooked, come back to the dish to finish later, etc). I agree that cheddar would be the way to go, cheese-wise. The only addition I made was some cut up cooked chicken and perhaps a bit of extra spinach. This is going to make it in the regular rotation. Thank you again for a wonderful recipe!

    • Olena

      When it comes to casseroles I use any cheese I have on hand.:) Considering I buy only organic it is always either, feta, mozzarella or cheddar. I don’t even know what gruyere tastes like.:)

      • Laurene

        I always find artichokes in water at Walmart and Winco. Your pot shows character! SOS pads for ‘sparkle plenty’ (depending on the material/coating of the post).

        • Laurene

          …”of the pot” not “of the post”…Ha, ha! I am excited to try this recipe! I will be using Tillamook Sharp White Cheddar.

    • Olena

      Hi Denise. Would be great idea for your family to clean up their tastebuds by giving up processed foods. You will see the difference in health and taste. All the best!

  8. Amanda

    I’ve made this several times and I really love it! I do add some extra veggies — mushrooms, which I don’t think change the flavor, and red bell peppers, which adds some nice color. And I use feta cheese. Very tasty!

  9. Adrienne

    I haven’t eaten a lot of quinoa in my diet, let alone cook it. This recipe is amazing! Thank you so much for sharing because I’m always looking for good healthy recipes. Btw, I got my artichokes in water at whole foods. This is definitely staying in rotation!

    • Olena

      Awesome! Yeah, whole foods is a long way from me. I never go there. I am used to rinsing Costco artichokes in oil under water now.

  10. Julieann

    Made this tonight and the husband and I loved it!! My boys on the other hand, not so much. They tried it but didn’t eat much. I used red quinoa and my boys like the white one. Next time I will use white. This is a big dish so next time I will have to cut the recipe in half, or freeze half of it. Definetly a keeper!

    • Olena

      Hi Julieann. Yes, there is a difference in taste for kids. I don’t care but kids do, I know. Yep, it is big. That is how we eat, it is horrible. Mind you if both your boys ate it, you would have less leftovers. I have a 9 year old that eats like his dad. It is horrible LOL.

  11. Gracie

    Made this tonight for dinner. It was delicious! I used white cheddar and I felt it had a lot more flavor that mozz cheese would.

  12. Martha

    Could this be made several hours ahead and refrigerated before baking….maybe adding the cheese topping right before baking?

  13. Julia

    Hi Olena, thsnkyou for posting this recipe! Looks great, I will try it in a few days. I just wanted to say I love that you are responding to all these comments! Not everyone doest that and it’s great to get a reply if you have a question. Great job!

    • Olena

      Hi Julia. You are welcome. I know what you mean. I myself left many comments on blogs which were unanswered which always blew my mind. A blogger is posting new recipes so obviously she/he can see my comment. Why not reply? I never understood and swore I won’t be like that. That is simply rude.

  14. Anneli

    I think I’m going to make this Saturday before I leave for Mexico! 🙂 My daughter will appreciate a casserole for her to nibble on. I’ll have to make it without the cheese though. I’ll let you know how it turns.

    • Olena

      Heeeey.:) Try adding nutritional yeast or a bit of your almond ricotta if you have any?! Ah, Mexico…Have fun! I am not jealous at all. It is gonna be dreamy!

  15. Carrie

    This was delicious! My daughter has a cow’s milk allergy, so I substituted the cheese for goat’s milk gouda………my meat and potatoes boyfriend had seconds 🙂 Thanks so much for the recipe and for your wonderful blog!



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