This spinach artichoke quinoa casserole is packed with protein, tasty veggies, and a cheesy topping – a delicious meat-free meal that is as delicious as it is nourishing for your body (a lot!!)

Want to try other meat-free casseroles? How about this black bean quinoa casserole, mushroom and lentil casserole, or sweet potato egg casserole?

Spinach Artichoke Quinoa Casserole in casserole dish

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 recipe calls for.

I’ve been trying to experiment with more meat-free recipes recently, to add more to my list for when vegetarian guests visit. Recently I made a pasta with zucchini and tomatoes and cauliflower rice risotto! I think I’m starting to get the hang of this!

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! If you enjoy spinach and artichokes together, try hot spinach artichoke dip! If you want more hearty quinoa meals you might also like my healthy chicken pot pie casserole and ground turkey quinoa casserole.

How to Make Spinach Artichoke Quinoa Casserole

  1. Cook quinoa as per package instructions and set aside. Use my how to cook quinoa on stovetop or Instant Pot quinoa method for perfect results. Preheat oven to 375 degrees F and spray 9″ x 13″ baking dish with cooking spray.
  2. Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally. artichokes in strainer; spinach
  3. 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. Spinach Artichoke Quinoa Casserole ingredients in skillet; pot of quinoa cooked
  4. Transfer mixture to prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.

During the last few minutes of baking, sprinkle with a few sourdough croutons for added crunch!

Serve with a side salad topped with healthy Caesar dressing, voila dinner is served!

More Meat-Free Quinoa Recipes

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.
4.77 from 34 votes
Servings 8 servings
Calories 267
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes

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
Course: Casserole
Cuisine: American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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Comments

  1. 4 stars
    This is the second time Ive made this. I added mushrooms and extra spinach this time around. Also cooked my quinoa in chicken broth for added flavor. Also a little extra cheese. Love this recipe. Eat it for breakfast and lunch. Tons of flavor.

  2. I have read these instructions 3or 4 times. Ingredients says 2 cups of water directions say nothing about 2cups of water. What am I missing

  3. 2 stars
    Delicious ingredients but came out sooooo bland. Any ideas what would make this more palatable. Sadly, I would only rate it 2 out of 5.

    1. I am not sure. More cheese and garlic? Maybe that will help. This one has good reviews so people like it and we liked it when I posted it back then. Everyone has different taste buds though.

    1. Yes, 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.

  4. 4 stars
    I liked this recipe as a base. I added in a full bag (12oz?) of riced cauliflower, some cremini mushrooms & chopped green bell pepper, which I sautéed in with the onion. Based on other reviews, it sounded like this needed more spice so I added in dried thyme & basil as well as black pepper and crushed red pepper. Next time I’ll cook the quinoa in a mix of water/veggie broth for more flavor.

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