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Spinach Artichoke Quinoa Casserole is a delightful twist on a classic favorite. Packed with nutritious quinoa, fresh spinach, and tangy artichoke hearts, this dish is both hearty and healthy. The blend of mozzarella and parmesan cheeses adds a creamy, savory touch that will have everyone coming back for seconds. Perfect for a weeknight dinner or a potluck, this casserole is easy to make and sure to impress. Let's dive into this mouthwatering recipe!
The name of the recipe: Spinach Artichoke Quinoa Casserole Recipe
Ingredients:
- 1 cup rinsed quinoa
- 2 cups vegetable broth
- 1 can drained and chopped artichoke hearts
- 2 cups chopped fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large mixing bowl, combine the cooked quinoa, artichoke hearts, spinach, mozzarella cheese, parmesan cheese, garlic powder, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish. Spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is heated through.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spinach Artichoke Casserole Recipe
What you will need to make Spinach Artichoke Quinoa Casserole
Quinoa: Provides a protein-packed base, adding texture and a nutty flavor to the casserole.
Vegetable broth: Infuses the quinoa with rich, savory flavors, making it more flavorful.
Artichoke hearts: Adds a tangy, slightly sweet taste, complementing the spinach and cheese.
Spinach: Brings a fresh, earthy flavor and a boost of nutrients to the dish.
Mozzarella cheese: Melts beautifully, creating a creamy, gooey texture that binds the casserole together.
Parmesan cheese: Adds a sharp, salty kick, enhancing the overall flavor profile.
Garlic powder: Infuses the casserole with a subtle, aromatic garlic flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Spinach Artichoke Quinoa Casserole Recipe
- Saucepan: Needed to cook the quinoa with vegetable broth until fully absorbed.
- Mixing bowl: Essential for combining cooked quinoa, artichokes, spinach, cheeses, and seasonings.
- Baking dish: Used to bake the mixture evenly, ensuring a golden top.
- Oven: Required to bake the casserole at the correct temperature for proper cooking.
- Measuring cups: Important for accurately measuring quinoa, broth, and cheeses.
Spinach Artichoke Quinoa Casserole Recipe
Ingredients:
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 can artichoke hearts drained and chopped
- 2 cups fresh spinach chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large mixing bowl, combine the cooked quinoa, artichoke hearts, spinach, mozzarella cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish. Spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is heated through.
- Let it cool for a few minutes before serving.
Notes:
Read more: Spinach Artichoke Egg Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let it sit at room temperature for 15 minutes.
- Bake as directed, adding an extra 5-10 minutes if needed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 15 minutes.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a squeeze of lemon juice to the quinoa while it cooks enhances its flavor and keeps it from tasting too earthy.
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