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.

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 casserole recipe calls for.

How to Make Spinach Artichoke Quinoa Casserole

  1. 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.
  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.

Serve with a side salad like simple mixed greens salad, voila dinner is served!

More Spinach Recipes to Try

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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.
4.82 from 43 votes
Servings 8 servings
Calories 267
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes

Ingredients 
 

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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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

    1. Yes, use cooked rice (cook as per package instructions) and then skip cornstarch in the sauce because rice is starchy.

  1. 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

  2. 5 stars
    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 πŸ™‚ 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!

  3. 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.

  4. 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?

    1. 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.

  5. 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

    1. 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.

  6. 5 stars
    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 πŸ™‚ Thanks so much for the recipe and for your wonderful blog!

  7. I think I’m going to make this Saturday before I leave for Mexico! πŸ™‚ 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.

    1. 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!

  8. 5 stars
    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!

    1. 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.

  9. Could this be made several hours ahead and refrigerated before baking….maybe adding the cheese topping right before baking?

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