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

More Quinoa Recipes to Try

You might also like this list of 30 healthy quinoa recipes.

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.
4.83 from 47 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. 5 stars
    Easy and tasty! I cooked my quinoa in chicken broth. Added a lot of flavor. I only made a half batch for my husband and I, so the measurements on liquid for quinoa were a little tricky. I added some dried lemon peel and a squeeze of juice to wake up the artichokes. I made this before and I wish I remembered to chop up the spinach. I didn’t even bake it, hubby liked it straight off the stove. I did add a bit of extra cheese, yum. And some corn I needed to use up. Thanks for all your great recipes!

  2. 5 stars
    We made two pans of this and froze it in preparation for being home with a new baby. It was so delicious we thawed the second pan out right after we finished the first! I made it with oat milk & dairy free cheese – you would never know, still creamy & yummy!

  3. 5 stars
    So easy and delish! Made mine vegan but still “cheesy”. Added some pepper flakes, teeny bit of lemon juice and some homemade “chicken” bouillon powder for extra flavor. So good.

  4. 4 stars
    This is the second time Ive made this. I added mushrooms and extra spinach this time around. Also cooked my quinoa in chicken broth for added flavor. Also a little extra cheese. Love this recipe. Eat it for breakfast and lunch. Tons of flavor.

  5. I have read these instructions 3or 4 times. Ingredients says 2 cups of water directions say nothing about 2cups of water. What am I missing

  6. 2 stars
    Delicious ingredients but came out sooooo bland. Any ideas what would make this more palatable. Sadly, I would only rate it 2 out of 5.

    1. I am not sure. More cheese and garlic? Maybe that will help. This one has good reviews so people like it and we liked it when I posted it back then. Everyone has different taste buds though.

    1. Yes, 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.

  7. 4 stars
    I liked this recipe as a base. I added in a full bag (12oz?) of riced cauliflower, some cremini mushrooms & chopped green bell pepper, which I sautéed in with the onion. Based on other reviews, it sounded like this needed more spice so I added in dried thyme & basil as well as black pepper and crushed red pepper. Next time I’ll cook the quinoa in a mix of water/veggie broth for more flavor.

4.83 from 47 votes (10 ratings without comment)

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