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.
Can I use diced onions (I already have pre-diced at home) or do they need to be thin sliced? Thanks so much! Can’t wait to try this out.
Diced onions will work!
Thank you so much!! 🙂
I keep thinking I’m gonna hit an ok recipe..
But absolutely not! Olena you’re a genius! All recipes I’ve tried so far, more than 25!, were DELICIOUS, including this one, and made it my ‘Preferred Recipes List’!!! ?♥️
Thanks so much Marie! You made my day 🙂
You deserve it hands down!
Since I’ve come across your site, we’ve been eating EASY DELICIOUS meals, deserts, breakfasts, all picky husband approved! These is a miracle ???
Just tried making it! Was it supposed to be soupy in the pan before the oven?
Saucy for sure.
Great recipe. Healthy and easy to make. My hubby and I really enjoyed it.
I’m so happy to read this! Thanks for your positive feedback, Natalia!
Thanks for the recipe. It was delicious and a keeper. I made a few changes to add extra veggies. I added 2 julienned carrots and a head of broccoli just after adding the onions. I also added nutmeg and paprika per another reviewer’s suggestion to bump up the flavor. Very tasty!
Great additions of veggies Karla! Glad you enjoyed it!
Will try anything containing artichokes, this didn’t disappoint. I haven’t used quinoa in years ( it used to be super bitter, had to be soaked, rinsed, soaked etc, it’s obviously processed differently now) but have really enjoyed your quinoa casseroles including this one. Fresh spinach is best but in a pinch I’ve used thawed frozen. I stir the parm into the casserole and sprinkle all the cheddar on top, just my preference.
We really liked this! Neither of us are vegetarian but try to eat several meatless meals a week. This one is a keeper! Tasty and nutritious. We ate it twice as is and on the third night added sauteed shrimp which only added to the deliciousness.
Will make again!
Yay! Glad you enjoyed this recipe so much. The addition of shrimp would be so yummy!
This was easy and very good! Will share this recipe over and over.
Thanks for the positive feedback!
This is an awesome recipe! Great crowd pleaser!
Awe thanks so much Lisa!
Can I substitute flour for cornstarch?
Yes just double the amount please.