Spinach Artichoke Quinoa Casserole
Try this Spinach Artichoke Quinoa Casserole recipe, or contribute your own.
Try this Spinach Artichoke Quinoa Casserole recipe, or contribute your own.
- 2 1/2 cups water
- 1/2 tsp ground black pepper
- 1 large onion thinly sliced
- cooking spray (i use misto)
- 1 tbsp cornstarch
- 1 tbsp olive oil extra virgin
- 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
- 3/4 cup (3 oz) white cheddar (mozzarella) cheese shredded & divided
- 1/2 tsp + a pinch salt
- Carbohydrate 69.6608425738199 g
- Cholesterol 0 mg
- Fat 14.4222762427754 g
- Fiber 27.3252447052708 g
- Protein 17.2396432080969 g
- Saturated Fat 2.11041023121403 g
- Serving Size 1 1 recipe (1534g)
- Sodium 454.089572274524 mg
- Sugar 42.3355978685492 g
- Trans Fat 0.629991965317922 g
- Calories 427 calories
Step-by-step
- In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
- Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
- Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add 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 a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
Choosing the Right Equipment
Many cooks bake this dish in a glass dish that slows heat transfer, resulting in a soggy bottom layer. A metal 9x13-inch baking pan conducts thermal energy faster, ensuring the edges brown correctly. Non-stick skillets are mandatory for the stovetop phase because quinoa starch and melted cheese cling aggressively to stainless steel surfaces. Whisk the milk and cornstarch in a separate small bowl before combining; dumping dry starch directly into warm liquid forms persistent lumps that ruin the sauce texture.
Managing Moisture Control
Raw spinach and canned artichoke hearts release massive amounts of water during baking. Pressing the chopped artichokes between paper towels prevents excess liquid from breaking the cornstarch suspension. Simmer the milk and cornstarch mixture until it coats the back of a spoon before adding the remaining ingredients. This thermal activation allows the starch granules to swell and trap the moisture released by the greens. Bake the casserole uncovered at 375 degrees F for 25 minutes so surface evaporation occurs steadily.
