This Spinach Artichoke Quinoa Casserole is packed with protein, tasty veggies, and a cheesy topping. A delicious vegetarian dinner that is as delicious as it is nourishing.
Want to try other quinoa casseroles? Try this black bean quinoa casserole, parmesan quinoa with spinach and turkey quinoa casserole.
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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 casserole recipe calls for.
How to Make Spinach Artichoke Quinoa Casserole
- Cook quinoa as per package instructions and set aside. Here is how to cook quinoa on stovetop or make Instant Pot quinoa 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.
Serve with a side salad like simple mixed greens salad, voila dinner is served!
More Spinach Recipes to Try
- Spinach salad recipe
- Strawberry spinach salad recipe
- Healthy spinach dip
- Healthy spinach artichoke dip
- Wilted spinach salad
More Quinoa Recipes to Try
- Healthy chicken pot pie casserole
- Ground turkey quinoa casserole
- Mediterranean quinoa salad
- Quinoa tabbouleh
- Southwest quinoa salad
- Quinoa and black bean salad
- Quinoa falafel
- Parmesan pumpkin quinoa with spinach
- Quinoa skillet
You might also like this list of 30 healthy quinoa recipes.
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 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.
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?
Yes, for sure.
This was so delicious! The whole family ate and enjoyed it…which is a bonus when you have fussy toddlers and preschoolers! Thanks
Wow, awesome! I would never think kids would not mind artichokes and spinach…
Just delicious!! Everyone loved it so now I am scouring your blog for more recipes!!! Thanks!
Tried this last night! SUUUUUPER tasty 🙂
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 !
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!
Thanks for the reminder. Haven’t had a quinoa casserole in ages. It looks delicious!
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.
The recipe calls for white cheddar OR mozzarella cheese? Which is better?
I prefer cheddar for more flavour.
Soooo good! I added bullion to quinoa water and a dash of sherry to the sauce..amazing!
This looks fantastic! I love spinach+artichoke and what a great idea to combine them into a casserole.
I’ve never had a quinoa and cheese casserole before – this is such a BRILLIANT dinner idea!