Quinoa Spinach Artichoke Casserole

Picture a bubbling casserole crowned with golden panko, ribbons of melted mozzarella stretching over emerald flecks of spinach, and the cozy, garlicky aroma of artichokes mingling with toasty quinoa.

Imagine scooping into a creamy, tangy center—Greek yogurt and cream cheese lending silkiness—while nutty quinoa adds gentle bite, each forkful both wholesome and deeply comforting.

I love this dish because it delivers that spinach-artichoke-dip nostalgia without the heaviness, a balance of comfort and brightness that feels right any night.

It’s my solution for busy weeknights when I crave something satisfying yet sensible, but it also feels at home on a Sunday supper table with a crisp salad and a glass of white wine.

Once, when a late meeting ran long, I assembled it ahead; we baked it as backpacks hit the floor and dinner was ready before homework opened.

Ready? Let’s cook!

Why You’ll Love It

• Delivers creamy, cheesy comfort with bright spinach-artichoke flavors
• Packs protein and fiber from quinoa for satisfying meals
• Assembles ahead easily; bakes quickly for weeknight dinners
• Freezes beautifully and reheats well for future meals
• Uses simple, budget-friendly pantry ingredients

Ingredients

• 1.5 cups quinoa, rinsed — remove bitterness
• 3 cups low-sodium vegetable broth — better seasoning control
• 1 tablespoon olive oil — for sautéing
• 1 small yellow onion, finely chopped — sweet, aromatic base
• 3 cloves garlic, minced — fresh for best flavor
• 5 ounces fresh spinach, roughly chopped — stems trimmed
• 1 (14-ounce) can artichoke hearts, drained and chopped — water-packed preferred
• 1 cup whole-milk plain Greek yogurt — creamy tang
• 4 ounces cream cheese, softened — blends smoothly
• 0.5 cup milk — loosens the sauce
• 1 teaspoon Dijon mustard — adds subtle bite
• 0.5 teaspoon crushed red pepper flakes (optional) — gentle heat
• 1 teaspoon kosher salt, divided — season in layers
• 0.5 teaspoon black pepper — freshly ground
• 1.5 cups shredded mozzarella cheese, divided — melt-friendly
• 0.5 cup grated Parmesan cheese, divided — nutty depth
• 0.25 cup panko breadcrumbs — crisp topping
• 1 tablespoon olive oil (for topping) — helps browning
• 2 tablespoons chopped fresh parsley (optional) — fresh finish

Step-by-Step Method

Preheat the Oven

Set the oven to 375°F. Grease a 9×13-inch baking dish lightly with oil or nonstick spray. Clear counter space and gather all equipment and ingredients. This guarantees a smooth workflow. Position an oven rack in the center for even baking. Keep a timer handy for precise cook times and avoid overbaking.

Cook the Quinoa

Rinse quinoa under cold water to remove bitterness. Combine quinoa and low-sodium vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until tender and liquid is absorbed, about 15 minutes.

Fluff with a fork to separate grains. Set aside to cool slightly while you prepare the vegetables.

Sauté the Aromatics

Warm olive oil in a large skillet over medium heat. Add finely chopped onion and 1/2 teaspoon kosher salt. Cook until translucent, 4 to 5 minutes, stirring occasionally to prevent browning.

Add minced garlic and cook 30 seconds until fragrant. Keep heat moderate to avoid burning garlic. This builds a flavorful base for the casserole.

Wilt the Spinach

Stir chopped fresh spinach into the skillet. Cook, tossing frequently, until the leaves wilt and reduce in volume, 2 to 3 minutes.

If using frozen spinach, thaw and squeeze dry before adding. Excess moisture can water down the casserole. Season lightly if needed. The mixture should look glossy and evenly wilted.

Warm the Artichokes

Add drained, chopped artichoke hearts to the skillet. Cook for 1 minute to warm through and meld flavors. Remove the skillet from heat to prevent overcooking.

Taste and adjust seasoning if necessary. Spread the mixture slightly to release steam. This helps keep the final casserole creamy, not watery.

Whisk the Creamy Base

In a mixing bowl, whisk Greek yogurt, softened cream cheese, milk, Dijon mustard, crushed red pepper flakes, remaining 1/2 teaspoon salt, and black pepper until smooth. Work out any cream cheese lumps.

Aim for a silky, pourable consistency. This tangy, creamy base binds the grains and vegetables for a cohesive bake.

Fold in the Cheeses

Stir 1 cup shredded mozzarella and 1/4 cup grated Parmesan into the creamy mixture. Fold gently to evenly distribute. The mozzarella offers melt and stretch, while Parmesan adds savory depth.

Keep some cheese reserved for topping. If the mixture seems thick, whisk in a splash of milk to loosen slightly.

Combine in the Baking Dish

Add cooked quinoa to the prepared baking dish. Spoon in the spinach-artichoke mixture. Pour the creamy cheese mixture over everything.

Use a spatula to fold and coat evenly. Spread into an even layer. Guarantee quinoa is thoroughly mixed so each bite has creaminess, veggies, and grains.

Top with Cheese and Panko

Smooth the surface with a spatula. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top.

Toss panko with 1 tablespoon olive oil in a small bowl, then scatter over the cheese layer. The oil helps the breadcrumbs crisp and turn golden in the oven.

Bake Until Golden

Place the dish on the center rack. Bake uncovered for about 20 minutes, until bubbly at the edges and golden on top.

If deeper color is desired, broil 1 to 2 minutes, watching closely. Avoid overbaking to keep it creamy. The casserole should be hot throughout and lightly crisped on the surface.

Rest and Garnish

Remove the casserole from the oven and let it rest 5 minutes. This helps the sauce set for cleaner slices.

Sprinkle with chopped fresh parsley for brightness and color. Serve warm, scooping generous portions. Pair with a simple salad or roasted vegetables for a complete meal. Refrigerate leftovers promptly.

Ingredient Swaps

• Dairy-free: Use unsweetened plain coconut yogurt or cashew cream for Greek yogurt; swap cream cheese with vegan cream cheese; use dairy-free mozzarella/Parmesan; replace milk with oat or almond milk.
• Lighter: Use 2% Greek yogurt, skip cream cheese, and add 1/4–1/2 cup extra milk or broth for creaminess.
• Budget: Substitute part of the mozzarella with shredded Monterey Jack or cheddar; use frozen chopped spinach (thawed/squeezed) instead of fresh.
• Protein boost: Stir in 1–2 cups cooked chickpeas or white beans; use bone broth instead of vegetable broth if not vegetarian.
• Gluten-free: Use gluten-free panko or crushed rice crackers for the topping.
• Regional/availability: Swap artichokes with chopped hearts of palm or roasted zucchini; use leeks or green onions for yellow onion; try provolone or Oaxaca cheese in place of mozzarella.

You Must Know

Doneness • If the center looks pale and the edges aren’t bubbling: keep in the oven 5–8 more minutes until you see steady bubbles 1–2 inches in from the sides and the panko is deep golden; this guarantees the interior is hot and cheese fully melted.

Troubleshoot • When the quinoa layer tastes bland after combining: fold in 1/4–1/2 teaspoon extra kosher salt and a squeeze of lemon juice; quinoa absorbs seasoning, and a bright acid tightens flavors without more dairy.

Flavor Boost • For deeper artichoke-spinach character: stir in 1–2 teaspoons lemon zest and 1/4 teaspoon freshly grated nutmeg to the creamy base; the zest lifts richness while nutmeg enhances greens—taste and adjust before topping.

Swap • If using frozen spinach: measure 10 ounces frozen, thaw, then squeeze until it yields about 1 to 1.5 cups very dry greens; excess moisture can dilute sauce and prevent browning.

Scale • To feed 10–12: increase all ingredients by 1.5x and use an 11×15-inch pan; add 5–10 minutes to oven time, watching for the same bubbling-and-golden cues rather than the clock.

Serving Tips

• Serve with a crisp lemony arugula salad to balance the creamy casserole.
• Add a squeeze of fresh lemon and scatter extra parsley before serving.
• Pair with roasted cherry tomatoes or blistered green beans for color and acidity.
• Offer hot sauce or chili oil on the side for heat lovers.
• Plate in shallow bowls; top with a poached egg for a brunch twist.

Storage & Make-Ahead

Refrigerate tightly covered for 3–4 days.

Reheat covered at 350°F until warmed through or microwave in portions.

Assemble up to 24 hours ahead.

Bake straight from the fridge, adding 5–10 minutes.

Freezes well in airtight portions for up to 2 months.

Thaw overnight in the fridge before reheating.

Reheating

Reheat gently.

Microwave covered portions with a splash of milk, stirring midway.

Oven at 325°F covered until warmed through.

Stovetop on low heat with a small amount of liquid, stirring frequently.

Avoid boiling to preserve creaminess.

Game-Day Potluck Favorite

Honestly, this quinoa spinach artichoke casserole is the dish I bring when I need a guaranteed win on game day—creamy, melty, and ultra-satisfying without feeling heavy.

I pull it from the oven bubbling at the edges, golden panko crackling, mozzarella stretching in glossy ribbons.

One scoop steams up spinach and artichokes, the Dijon-laced yogurt sauce tangy and rich without weighing you down.

I make it ahead, slide the pan into the fridge, then bake it right before kickoff.

It travels like a champ in a 9×13, snug under foil.

On the table, it becomes a huddle magnet—vegetarians cheer, meat-lovers go back for seconds.

I garnish with parsley for a fresh pop and park a big spoon nearby.

Watch it disappear before halftime.

Final Thoughts

Give this cozy quinoa spinach artichoke casserole a try and make it your own—swap in your favorite melty cheese or add a pinch of heat with extra red pepper flakes.

Let me know how you customize it!

Frequently Asked Questions

Can I Make This Casserole Gluten-Free Without Panko?

Yes—you can. I’d skip panko and crown it with crushed gluten-free crackers or cornflakes, toasted almonds, or Parmesan crisps. I drizzle olive oil, bake until audibly crackly, and enjoy that buttery aroma and golden, shattering crunch.

How Can I Add Protein to Make It Heartier?

Stir in shredded rotisserie chicken or browned Italian turkey sausage; I love the juicy bites. I’ll also fold in white beans or chickpeas and swap mozzarella for protein-rich cottage cheese—creamy pockets that make every forkful feel satisfyingly substantial.

Is This Recipe Suitable for Freezing Before Baking?

Yes, it freezes beautifully before baking. I assemble it, wrap snugly, and freeze. Bake from frozen, covered 20 minutes, then uncover until bubbly and golden. Expect comforting aromas, creamy pockets, and a crisp, toasty crown. Label and date.

What Can I Use Instead of Vegetable Broth?

Use chicken broth, mushroom broth, or salted water with a bay leaf. I’d boost flavor with a splash of white wine, lemon zest, or miso. Taste the steam—savory, bright, aromatic—and adjust salt to sing.

How Do I Make It Spicy Without Red Pepper Flakes?

Use minced jalapeños or serranos, a spoon of harissa, smoky chipotle in adobo, or a splash of hot sauce. I’ll bloom cayenne with onions, then swirl heat through creamy tang—warm, tingly, and gloriously bold.