by Olena

Spinach Artichoke Quinoa Casserole

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Olena Osipov
4.9 from 31 votes

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 an Instant Pot vegetarian chili, pasta with zucchini and tomatoes, cauliflower rice risotto, and a roasted red pepper lasagna! 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 want more hearty quinoa meals you might also like my quinoa chicken pot pie and ground turkey quinoa casserole.

How to Make Spinach Artichoke Quinoa Casserole

  1. Cook quinoa as per package instructions and set aside. Use my stovetop or Instant Pot 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.

More Meat-Free Quinoa Recipes

You might also like this list of 30 healthy quinoa recipes or one-pot vegetarian meals!

Spinach Artichoke Quinoa Casserole

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.
4.88 from 31 votes
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Prep Time: 7 minutes
Cook Time: 40 minutes
Servings: 8 servings
Calories: 267kcal
Author: Olena Osipov

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 stovetop or Instant Pot 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 | Potassium: 346mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6667IU | Vitamin C: 4mg | Calcium: 261mg | Iron: 2mg
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Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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