Spinach Artichoke Quinoa Casserole

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

MY LATEST RECIPES

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

Recipe

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. 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.

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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64 comments on “Spinach Artichoke Quinoa Casserole

  1. 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

  2. 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!

  3. 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?

    1. 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.

  4. 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

    1. 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.

  5. 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!

  6. 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.

    1. 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!

  7. 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!

    1. 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.

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

  9. 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.

  10. 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!

    1. 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. 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!

  12. 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!

    1. 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!

      1. 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).

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

  13. 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!

    1. 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.:)

  14. 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!

    1. Thanks for saying that! I was going to try this this weekend and was thinking I wanted to add some chicken! Did you just add cubes of pre-cooked chicken?

  15. 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?

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

  17. 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 !

  18. 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.

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