62 comments already!

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 along with black bean quinoa casserole is for you. This spinach artichoke 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 spinach artichoke quinoa casserole as much as we did! You might also like my quinoa chicken pot pie and ground turkey quinoa with spinach casserole.

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

Spinach Artichoke Quinoa Casserole

Spinach Artichoke Quinoa Casserole

Ingredients

  • 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)

Directions

  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.

Notes

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

http://ifoodreal.com/spinach-artichoke-quinoa-casserole/

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

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62 Comments

  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.

    Reply
  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 !

    Reply
    • 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!

      Reply
  3. Jeanne

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

    Reply
  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

    Reply
  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?

    Reply
  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!

    Reply
  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!

    Reply
    • 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.:)

      Reply
      • Gruyere cheese is an expensive version of Swiss cheese I believe

        I believe Gruyere cheese is an expensive version of Swiss cheese.

        Reply
      • 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).

        Reply
        • 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.

          Reply
    • 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!

      Reply
  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!

    Reply
  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!

    Reply
    • 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.

      Reply
  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!

    Reply
    • 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.

      Reply
  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.

    Reply
  12. Martha

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

    Reply
  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!

    Reply
    • 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.

      Reply
  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.

    Reply
    • 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!

      Reply
  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!

    Reply
  16. Jennifer Guillot

    Hello,

    I just made this tonight and followed the recipe from my phone. The recipe states to stir until cheese melts but the picture looks like you cooked the mixture longer (long enough for the spinage to wilt). Mine went in the oven with out the spinage being all the way cooked. Probably a novice cooking error on my part but I thought you should know just in case you wanted to mention it in the recipe. Thanks! Hope mine turns out ok

    Reply
    • Olena

      Hi Jennifer. I know what you mean. It doesn’t matter that is why I didn’t state that. Spinach will wilt no matter what during baking in the oven. It is quite a delicate green that gets wilted pretty instantly.

      Reply
  17. Lauren

    I want to try this it looks delicious! However we have a dairy intolerance in the family and not a fan of feta, is it ok to exclude the cheese? Would any changes need to be made for that?

    Reply
    • Olena

      Hi Lauren. Cheese adds a lot of flavour and helps casserole stay together. There is no feta in this recipe but rather Parmesan and cheddar. You could try nutritional yeast instead which is available pretty much in any grocery store. Without any cheese casserole would be very bland.

      Reply
  18. Abby

    It was a bit runny. I don’t usually add salt and pepper even when the recipe calls for them, but this one needed it.

    Reply
  19. Sonya

    I made this for dinner and it was so delicious! I am rather new to eating artichoke hearts and it’s still hit and miss for me when I put it in a dish..this was a total hit 🙂 My husband and teenage son were also extremely happy with this meal and huge bonus..there is leftovers so I get a night off this week..lol Thank you for such a wonderful recipe!

    Reply
  20. Kristine

    I think it would be bland but I modify everything with cayenne pepper, smoked paprika, so it was great! If you need more places to buy organic try vitacost.com

    Reply
  21. Sar

    Im still trying to introduce quinoa to my hubby, could i replace the quinoa with rice?

    Reply
    • Olena

      Yes, use cooked rice (cook as per package instructions) and then skip cornstarch in the sauce because rice is starchy.

      Reply

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