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quinoa spinach artichoke casserole

Quinoa Spinach Artichoke Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 large skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Spatula

Ingredients
  

  • 1 1/2 cup quinoa rinsed
  • 3 cup vegetable broth low-sodium
  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 3 clove garlic minced
  • 5 ounce fresh spinach roughly chopped
  • 14 ounce artichoke hearts drained and chopped
  • 1 cup plain Greek yogurt whole milk
  • 4 ounce cream cheese softened
  • 1/2 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 1/2 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon olive oil for topping
  • 2 tablespoon fresh parsley chopped, optional

Instructions
 

  • Preheat the oven to 375°F and lightly grease the 9x13-inch baking dish.
  • Combine rinsed quinoa and vegetable broth in a medium saucepan, bring to a boil, reduce to low, cover, and simmer until tender and liquid is absorbed, 15 minutes.
  • Fluff the cooked quinoa with a fork and set aside.
  • Warm 1 tablespoon olive oil in a large skillet over medium heat and sauté onion with 1/2 teaspoon salt until translucent, 4 to 5 minutes.
  • Add garlic and cook until fragrant, 30 seconds.
  • Stir in chopped spinach and cook until wilted, 2 to 3 minutes.
  • Add chopped artichoke hearts and cook 1 minute to warm through, then remove from heat.
  • In a mixing bowl whisk together Greek yogurt, cream cheese, milk, Dijon, crushed red pepper flakes, remaining 1/2 teaspoon salt, and black pepper until smooth.
  • Stir 1 cup mozzarella and 1/4 cup Parmesan into the yogurt mixture.
  • In the baking dish combine quinoa, spinach-artichoke mixture, and the creamy cheese mixture until evenly coated.
  • Smooth the top and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
  • Toss panko with 1 tablespoon olive oil and scatter evenly over the top.
  • Bake uncovered until bubbly around the edges and golden on top, 20 minutes.
  • Let the casserole rest 5 minutes, then garnish with chopped parsley and serve.

Notes

Rinse quinoa thoroughly to remove bitterness, and if you prefer extra flavor, toast it dry in the saucepan for 2 minutes before adding broth. You can swap Greek yogurt with sour cream and use any easy-melting cheese like Monterey Jack or provolone. For a dairy-light version, use reduced-fat yogurt and skip the cream cheese, adding an extra 1/4 cup milk to keep it creamy. Frozen spinach works well; thaw and squeeze dry before using. The casserole can be assembled a day ahead and baked straight from the fridge, adding 5 to 10 minutes to the bake time. Leftovers reheat well and can be frozen in portions for up to 2 months.
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