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Spinach Artichoke Quinoa Casserole Recipe Spinach Artichoke Quinoa Casserole Recipe

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Spinach Artichoke Quinoa Casserole Recipe

I whipped up a Spinach Artichoke Quinoa Casserole, blending quinoa, artichokes, spinach, and cheese. Baked to golden perfection, it's a hearty, cheesy delight that's both nutritious and delicious.

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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:

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. In a large mixing bowl, combine the cooked quinoa, artichoke hearts, spinach, mozzarella cheese, parmesan cheese, garlic powder, salt, and black pepper. Mix well.
  4. Transfer the mixture to a greased baking dish. Spread it out evenly.
  5. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is heated through.
  6. Let it cool for a few minutes before serving.

What You Will Need

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

Spinach Artichoke Quinoa Casserole Recipe

A delicious and healthy casserole made with spinach, artichokes, and quinoa.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Oven
  • Mixing bowl
  • Baking Dish

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:

This casserole is great for meal prep and can be stored in the fridge for up to 4 days.

Nutrition value:

Calories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Keywords:

Keyword Healthy, Vegetarian
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  1. Prepare the casserole as directed but don't bake it.
  2. Cover tightly with plastic wrap or aluminum foil.
  3. Store in the fridge for up to 24 hours.
  4. When ready to bake, remove from fridge and let it sit at room temperature for 15 minutes.
  5. Bake as directed, adding an extra 5-10 minutes if needed.

Freezing Instructions

  1. Assemble the casserole but skip baking.
  2. Wrap tightly with plastic wrap, then cover with aluminum foil.
  3. Label with the date and freeze for up to 3 months.
  4. To bake, thaw in the fridge overnight.
  5. Remove wrapping, let it sit at room temperature for 15 minutes.
  6. 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.

Frequently Asked Questions

FAQ:
Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and drain it well before adding.
Can I make this casserole ahead of time?
Absolutely, you can assemble it, refrigerate, and bake when ready.
What can I substitute for quinoa?
You can use rice, couscous, or even pasta.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I add other vegetables?
Sure, feel free to add mushrooms, bell peppers, or zucchini.

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