Description
This spinach artichoke quinoa casserole combines the creamy texture of dip with hearty quinoa. It is a simple, make-ahead vegetarian bake perfect for weeknight dinners or feeding several people.
Ingredients
- 1½ cups uncooked quinoa, rinsed
- 3 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chopped artichoke hearts (drained if canned or thawed if frozen)
- 10 ounces fresh spinach, roughly chopped
- 2 tablespoons cornstarch
- 2 cups milk (whole or 2%)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Cook quinoa in vegetable broth following package directions, about 15 minutes. Fluff with a fork and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté onion 3 to 4 minutes until translucent. Add garlic and cook 30 seconds more.
- In a small bowl, whisk milk and cornstarch until smooth. Pour this mixture into the skillet and stir constantly until slightly thickened, about 2 minutes.
- Add artichoke hearts, spinach, Parmesan, ½ cup mozzarella, salt, and pepper. Stir until spinach wilts and cheese melts.
- Add cooked quinoa to the skillet and mix well to combine everything.
- Transfer the mixture to the prepared baking dish and spread it evenly. Top with the remaining ½ cup mozzarella cheese.
- Bake uncovered for 25 minutes until the top is bubbly and golden.
- Let the casserole rest 5 minutes before you serve it.
Notes
- This casserole works well for meal preparation.
- Use whole milk for a richer sauce texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American