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Spinach and Artichoke Quinoa Bake

Spinach and Artichoke Quinoa Bake makes a great weeknight meal! The leftovers are good too!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

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. 1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
  2. 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. 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. 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 1/2 cup of the shredded mozzarella cheese. Whisk until smooth.
  5. 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. 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. 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.