I love quinoa casserole because it is quick. If you are trying to eat less meat this spinach artichoke casserole recipe along with black bean quinoa casserole 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 recipe calls for.
And please don’t judge my pot. It is my favourite Lagostina pot which outside goes bonanza in a dishwasher. And who can give up a 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 casserole.
How to Make Spinach Artichoke Quinoa Casserole
- Cook quinoa as per package instructions and set aside. 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.
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.
- Prep Time: 7 minutes
- Cook Time: 40 minutes
- Total Time: 47 minutes
- Yield: 8 servings 1x
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 as per package instructions and set aside. 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.
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.
Did you make this recipe? Please give it a star rating in the comments.
I am new to cooking with artichoke hearts unless they are canned/jarred. Am I supposed to use raw artichokes? Please advise how to prepare the artichoke hearts. Thank you!
Canned or jarred.
The whole family loved this including the 2 year old grandson. So easy to put together and so delicious. I am adding chicken next time and making a one dish meal.
★★★★★
Fantastic! Glad you enjoyed the recipe! Chicken sounds wonderful!
This was a great recipe. In fact, I made it twice in one week! Took to a family with a medical emergency. Easy for them to heat and eat. Next time I will probably add some red pepper flakes or paprika (or both) for a little kick.
★★★★★
Happy to hear you enjoyed my quinoa casserole that much. Hope your family is doing OK and well wishes!
Could this be made with cauliflower rice?
Yes. If you saute it first for a few minutes to get rid of extra moisture. And then I would bake maybe for 15 mins.
Nice flavor but the spinach – quinoa ratio is off. I’d use probably four times the amount of spinach.
★★★
My family really loved this recipe. We substituted cooked millet for the quinoa, and organic cream cheese and feta cheese for the cheeses. We are trying to minimize or at least reduce lectins in our diet.
★★★★★
I am not a cook at all. This recipe is EASY, delicious and healthy. My favorite combination. My whole family loves this.
★★★★★
This dish was delicious!! And I have leftovers, which is always my goal. The only changes I did was put in extra cheese, and I used half mozzarella and pepper jack. Next time I will try the white cheddar. I also threw in some white beans, it will probably be just fine without them. Thank you so very much for your recipes, it would be wonderful if you published a recipe book, I know I would be first in line to purchase it. ?
Yay! One day I will do a cookbook for sure! Getting there. Thanks so much for your support!
Can this be made without the quinoa?
Having it as a side dish for Christmas day
No, that wouldn’t work.
I wonder how this would work with Sam’s Club’s spinach artichoke dip?
I don’t think it would because it’s a whole different story and recipe.
Im still trying to introduce quinoa to my hubby, could i replace the quinoa with rice?
Yes, use cooked rice (cook as per package instructions) and then skip cornstarch in the sauce because rice is starchy.
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
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!
You are welcome, Sonya!
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.
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?
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.
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
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.
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!
You are very welcome.:)
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.
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!
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!
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.
Could this be made several hours ahead and refrigerated before baking….maybe adding the cheese topping right before baking?
Totally. No, add it all at once. It will be fine.