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.
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.
- ground black pepper to taste
- 2 1/2 cups water
- 1 large onion thinly sliced
- cooking spray (i use misto)
- 1 tbsp cornstarch
- 1 1/2 cups quinoa uncooked
- 4 large garlic cloves minced
- 2 cups any milk (i used unsweetened almond milk)
- 2 cups artichoke hearts coarsely chopped*
- 11 oz package (4 large handfuls) spinach
- 1/2 cup (1 oz) parmesan cheese shredded
- 1 tbsp avocado oil
- 3/4 cup (3 oz) white cheddar (mozzarella) cheese, shredded divided
- 1/2 tspâ salt
- Carbohydrate 35.8500373861214 g
- Cholesterol 0 mg
- Fat 4.43656479549844 g
- Fiber 6.35388380785581 g
- Protein 8.13225530631513 g
- Saturated Fat 0.531442680416904 g
- Serving Size 1 1 serving (234g)
- Sodium 58.7964086555277 mg
- Sugar 29.4961535782656 g
- Trans Fat 0.304612518392011 g
- Calories 210 calories
Step-by-step
- Cook quinoa as per package instructions and set aside. 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.
Warm melted cheddar and parmesan form a golden crust over tender grains of quinoa, while pockets of earthy spinach and briny artichokes perfume the kitchen with savory richness. Transforming party appetizers into a substantial main requires careful attention to moisture management and starch hydration, ensuring the final casserole holds its shape rather than collapsing into a soup.
Avoiding Common Casserole Pitfalls
Quinoa releases trapped cooking water if added hot and unvented to the skillet, so cook the grain slightly ahead of time and let it steam dry on a baking sheet before mixing. Whisking cornstarch thoroughly into cold milk prevents lump formation when heat hits the dairy; let the liquid simmer just until thickened before folding in the vegetables. When substituting almond milk for dairy milk, note that the lower fat content reduces creaminess, requiring a slightly heavier hand with the parmesan cheese to compensate for lost richness.
- Drain canned artichoke hearts thoroughly in a colander and press them between paper towels to remove excess brine that would otherwise sour the sauce.
- Bake uncovered in a preheated 375 degree F oven for exactly 25 minutes until the top cheese layer turns light golden brown.
- Store leftovers in an airtight container in the refrigerator for up to four days, reheating individual portions in the microwave at medium power.
