Spinach and Artichoke Quinoa Casserole

This is a vegetarian dish that I adapted slightly from the original recipe found on ifoodreal.comDSC_0156DSC_0161DSC_0163

Spinach and Artichoke Quinoa Casserole

  • Servings: 8-12
  • Difficulty: easy
  • Print


  • 1 1/2 cups quinoa, uncooked
  • 2 1/2 cups water
  • 1 tbsp extra virgin olive oil
  • 1 large onion, sliced thinly
  • 4 garlic cloves, minced
  • 1 tbsp cornstarch
  • 2 cups milk (I used 1%, but any type of milk is fine)
  • 2 cups artichoke hearts, chopped
  • 4 large handfuls fresh spinach
  • ½ cup parmesan cheese, shredded
  • 1 1/2 cups mozzarella cheese, shredded
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Cooking spray (I use Pam Olive Oil cooking spray)


  1. Preheat oven to 375 degrees.
  2. In a medium sized pot, add quinoa, water, and a pinch of salt. Cover, bring to a boil, then reduce heat to low and cook for 12-15 minutes
  3. Preheat a large, non-stick skillet on medium heat and swirl extra virgin olive oil to coat. Add onions and garlic, saute for about 2-3 minutes, until translucent.
  4. Spray 9×13 inch baking dish with cooking spray.
  5. In a small bowl, whisk together milk and cornstarch. Add to skillet with the cooked garlic and onion.
  6. Add artichoke hearts, spinach, parmesan cheese, ½ cup of mozzarella cheese, quinoa, pepper and salt to the skillet. Stir until cheese is melted.
  7. Trasnfer mixture to sprayed baking dish, level and sprinkle with remaining 1 cup of mozzarella cheese. Bake uncovered for 25 minutes.

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