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.
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.
Yes, I agree about the cheese. Glad you enjoyed it!
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!
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.
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!
Awesome! Yeah, whole foods is a long way from me. I never go there. I am used to rinsing Costco artichokes in oil under water now.
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!
Awesome.
This is a great recipe. Make it often.
Glad you are enjoying. We love this casserole too.
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!
Trader Joe’s has canned artichokes in water which are great…
Yes. True if you have Trader Joe’s.:)
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).
…”of the pot” not “of the post”…Ha, ha! I am excited to try this recipe! I will be using Tillamook Sharp White Cheddar.
Let me know how you like the recipe from my pot, Laurene.:)
Fantastic recipe as usual! Thank you
Welcome and thank you, Elizabeth!:)
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!
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.:)
I believe Gruyere cheese is an expensive version of Swiss cheese.
Maybe, I have never tried Gruyere, love Swiss. I wonder if it has more smokey flavour…I should just try it one day.
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!
That works, whatever works. Protein and cheese would fit into most dinner meals.:)
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?
Yes, cubed or shredded pre-cooked chicken would be best.:)