Spinach and Artichoke Quinoa Bake
Updated October 06, 2020
Spinach Artichoke Quinoa Bake-quinoa, spinach, artichokes, lots of cheese, and a Parmesan panko topping! This quinoa bake makes a great meal!
First of all, thank you for all of your kind comments and congratulations on our big news! We are excited!
Our Black Bean and Quinoa Enchilada Bake is taking the world by storm! We have gotten a ton of emails and comments about this recipe and it is getting rave reviews! It is one of our favorite recipes and I am glad you are enjoying it too!
I am sharing another winning quinoa bake recipe today so you can mix things up! You are going to love this Spinach and Artichoke Quinoa Bake.
I made this quinoa bake on Sunday and it was a huge hit with the entire family. I made a big pan so my boys could eat the leftovers while I am The Pioneer Woman’s Ranch. I wanted to leave them with a healthy dinner option in the fridge that was easy to heat up so they wouldn’t order pizza every night. I have no idea if they will eat it, but they loved it on Sunday so I have a feeling they will eat it again:) I am hopeful!
I love making quinoa bakes because they are super simple to throw together…and I love the leftovers. I am kind of hoping my boys don’t eat it all so I can have some leftovers when I get home tomorrow:)
Spinach and artichokes are always a good idea. Especially when you add a creamy cheese sauce. I made a cheese sauce with butter, flour, milk, cream cheese, and mozzarella cheese. If you like spinach and artichoke dip, I think you will love this quinoa bake. It is similar but totally acceptable for dinner!
I also added feta cheese…and more shredded mozzarella. You can never have too much cheese!
I topped the quinoa bake with a Parmesan panko bread crumb topping. I love the cheesy crust, especially the browned edges.
This Spinach and Artichoke Quinoa Bake is full of cheesy deliciousness! I already know it is going to be staple dinner recipe at our house. I hope you enjoy it too!
Spinach and Artichoke Quinoa Bake
Ingredients
For the Bake:
- 1 1/2 cups uncooked quinoa rinsed
- 3 cups water
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 9 oz fresh spinach leaves
- 2 cups chopped artichoke hearts We use canned and drained artichoke hearts
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3 oz cream cheese
- 1 1/2 cup shredded mozzarella cheese divided
- Dash of red pepper flakes
- 1/2 cup feta cheese
- Salt and black pepper to taste
For the Parmesan Panko Topping:
- 4 tablespoons melted butter
- 3/4 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
Instructions
- 1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
- 2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Set aside.
- 3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add spinach and cook until it shrinks down, about 3 minutes. Stir in the artichoke hearts. Season with salt and pepper, to taste. Turn off the heat and set aside.
- 4. In a medium saucepan add 3 tablespoons of butter and flour and heat over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. Stir in cream cheese and ½ cup of the shredded mozzarella cheese. Whisk until smooth.
- 5. In a large bowl, combine quinoa, spinach and artichoke mixture, and cheese sauce. Stir well. Stir in the remaining 1 cup of shredded mozzarella cheese. Pour mixture into prepared baking dish. Top with feta cheese.
- 6. To make the topping, combine melted butter, Panko bread crumbs, and Parmesan cheese in a small bowl. Sprinkle over the quinoa bake. Cover the pan with aluminum foil.
- 7. Bake for 20 minutes. Remove foil from pan. Cook for another 15-20 minutes, or until the quinoa bake top is golden brown and slightly bubbling. Serve warm.
Have you tried this recipe?
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sorry if this appears twice. Can you make it ahead of time without baking? then freezing?
I have only put it in the freezer after baking. Let me know if you try it!
This recipe is EXQUISITE AND EXTRAORDINARY! Loved it! Thanks for sharing. I also added mushrooms into the onion/ garlic sautee portion and let me tell ya.. It was beautiful..
This needs an acid in the cheese sauce. The flavored are muddled. I would also add kale next time for some bite.
Thank you for this delicious! I added Jalapeño & my family loved it!
Very tasty! Made minor changes -reduced fat cream cheese and a mix of 2% fat Mexican cheese mix and mozzarella as I did not have enough mozzarella. I will probably try to reduce fat a little more next time. My son gave it the thumbs up, will see what husband thinks. Ready to try the bean enchilada with quinoa bake now too as we are doing meatless Mondays {and as many more vegetarian meals as I can get away with ; ) } Thanks for a great recipe!
I just made this for the second time this week! This time I had some leftover chicken and added it to the mixture and it was a good addition. This recipe is a keeper!
I notice the ingredients lists red pepper flakes but I never see them mentioned any where in the cooking steps. When should they be added?
Made this tonight and loved it! My husband loved it too – he asked, “was it easy enough to make it a regular”? That’s how I know it’s a winner 🙂 Thanks for a great recipe!
My husband LOVES this recipe, we make it every week now.
Just made the Spinach Artichoke Quinoa Bake. This was delicious. Family truly enjoyed it. Than you for such a great recipe.
This was so good! I am a big fan of quinoa-based casseroles, and this was delicious. I made a number of substitutions (sauteed mushrooms rather than the extra can of artichoke hearts, LOTS of red pepper flakes, a diced jalapeno, a bit of pesto, etc.), but the base of the dish was super hearty and filling. My husband loves it, too. And I adore your enchilada black bean and quinoa bake. Thanks for the great recipes!
Made this last night, and it was amazing – thank you!!
I subbed Neufatchel for the cream cheese, and halved the amount of mozzarella to make it a little healthier, and worked out great – still cheesy and delicious.
REALLY good. And even better as leftovers! It did take quite a few pots and pans to make this so I don’t know that it will be a staple but it was delish.
Can you recommend a brand of artichoke hearts? The canned ones seem to be so tough that I end up throwing away a lot of the outer and upper parts of the leaves because they are so hard and scratchy. Maybe cooking helps?
I like DeLallo or the big jars at Costco.
this is delicious…my family loves it! Thank you!
Made this tonight and it was so good! Def will make again.
I would like to make this a gluten free dish. Would corn starch work for the 3 Tbs of flour.
What could I use for the Panko topping?
I would use gluten-free flour. I like Cup4Cup. For the panko topping, can you use gluten-free bread crumbs?
Do you have a crockpot version of this?? I loved the enchilada bake in the crockpot.
Not yet! I need to come up with one!
This sounds so delicious ! Any suggestions on making this gluten free ? Has anyone tried?
The recipe sounds delicious but I would like to make it without using any flour or pinko. How would you adjust so it still tastes great? Thank you in advance 🙂
Great dish! Served with fish tonight and will have it all by itself for lunch tomorrow! Thanks for sharing
Can you make this as a hot dish and substitute tater tots??
I made this yesterday and it was very good. Even better the next day! Thank you!
Yay! Yes, this recipe makes great leftovers!
I just put this in the oven after nearly 45 minutes of prep – I’d love to meet someone who can put this together in ten minutes… ? I can’t wait to try it – but ten minutes of prep time is extremely deceiving and eating dinner at 8:30 at night isn’t what I had on the agenda tonight.
Excellent coverage of a topic about spinach+quinoa bake. Thanks for such a detailed Recipes.
This is very good; my vegetarian and non-vegetarian company all enjoyed it.
It is very hearty, so depending upon how many you are serving, you may consider cutting the recipe in half.
Step 4 is a bit vague regarding the sauce; I made it like a white sauce, and it was perfect:
Melt the butter in saucepan until bubbles at edges; add flour a bit at a time stirring constantly until incorporated and all lumps are gone. Continue stirring for about a minute to “cook” the flour. Add the milk (I used skim and worked fine) and stir until bubbly. Continue stirring for about a minute; at this point it should have thickened up nicely. Then add cheeses as directed.
Definitely adding this to my recipe rotation – thanks!
Another amazing recipe from you guys, thanks! All my vegetarian family enjoyed this bake!
Hello,
I wish I could rate this recipe higher as I like most of your recipes very much, but 3 stars is my decision. I was looking for a quick dinner casserole and had almost all the ingredients, but the preparation took at least 45 minutes – 1 hour, not 20 minutes as stated. Even with all the delicious ingredients, I found the end result much too cheesy; I would say imbalanced with the other flavors. The consistency was gloppy and not appealing to my family. I am so sorry to write this, but I would not make it again.
I love this recipe! We make it all the time.
Hi. Id like to try for a family member who just had a baby. How would i prep it so they can either freeze it or cook/freeze for later? Any ideas?
We loved this recipe and I am not a fan of quinoa. Does it freeze and reheat well?
Yes!