This spinach artichoke quinoa casserole is loaded with vegetables, simple to prepare, and perfectly creamy. It takes the familiar flavors of spinach artichoke dip and turns them into a hearty dinner. Make it tonight or prepare it ahead for easy lunches and dinners throughout the week.
Spinach Artichoke: Dip or Casserole?
If you love warm, cheesy spinach artichoke dip, you’ll enjoy this casserole version. Instead of serving it as an appetizer, this recipe adds extra vegetables and quinoa to make a satisfying, nutritious main course that still delivers that familiar creamy flavor.
Everything You Need
This casserole is easy because most ingredients go straight into a greased baking dish, you pour a creamy sauce over them, and bake. Key ingredients:
- Quinoa
- White onion
- Fresh spinach
- Russet potato
- Artichoke hearts
- Cream cheese
- Vegetable broth
- Milk
- Garlic powder or fresh garlic
- Salt and pepper
- Mozzarella
- Parmesan
It’s All About the Cheese Sauce
The rich, creamy cheese sauce is what makes this quinoa casserole indulgent yet homey. Instead of relying on cornstarch or a heavy roux alone, this recipe combines a simple roux with cream cheese and shredded cheese. The potato adds natural starch, so as the casserole bakes the sauce thickens into a velvety coating.
Prepare a quick roux, incorporate milk, then add cream cheese and yogurt for tang and body. Once the sauce is poured over the casserole, baking brings everything together into a luscious finish.
Pro tip
Stir the casserole halfway through baking. If you prefer a saucier result, add a splash more broth when you stir.
Tips & Tricks for the Perfect Quinoa Casserole
Spray the Dish
Coat the casserole dish with nonstick spray so cheese and quinoa don’t stick and cleanup stays easy.
Liquid to Quinoa Ratio
Quinoa typically needs about 3.5 parts liquid to 1 part quinoa. This recipe uses 1.5 cups quinoa and roughly 3 cups of liquid (broth and milk), but you can add more liquid if you like a looser casserole.
Cover the Casserole
Cover the dish with foil for the first part of baking to trap steam and help the quinoa and potatoes cook through. Remove the cover for the final minutes to brown the top.
Let it Rest
After removing the casserole from the oven, let it sit at least 10 minutes. Resting allows excess liquid to settle and the casserole to set, so don’t worry if it looks slightly runny right out of the oven.
More of our favorites
Quinoa Casserole Recipes
- Mexican Sweet Potato Quinoa Casserole
- Chicken Apple Sausage Quinoa Casserole with Brussels Sprouts
- Cashew Chicken Quinoa Bake
Spinach Artichoke Quinoa Casserole
Ingredients
Roux
- 2 cups 2% milk
- 2 tablespoons salted butter
- 1/4 cup white whole wheat flour
- 4-oz. cream cheese, softened
- 1/4 cup fat-free Greek yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup shredded mozzarella
Casserole
- 1.5 cups uncooked white quinoa
- 1 cup vegetable broth
- 4 cloves garlic, minced
- 1 large russet potato, diced into small cubes
- 1/2 medium yellow onion, finely diced
- 2 15-oz. cans artichoke hearts, drained and diced
- 5-oz. fresh spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375ºF and spray a large casserole dish with nonstick cooking spray.
- In the casserole dish, combine the quinoa, minced garlic, diced potato, diced onion, chopped artichoke hearts, fresh spinach, and vegetable broth. Stir to combine and set aside.
- Prepare the roux: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk to form a paste.
- Slowly pour the milk into the saucepan while whisking constantly. Continue whisking over medium heat until the mixture thickens, about 4–5 minutes.
- Reduce heat to low and whisk in the cream cheese, Greek yogurt, salt, pepper, and garlic until smooth and creamy.
- Remove from heat and stir in the shredded mozzarella and any additional salt to make a smooth cheese sauce.
- Pour the cheese sauce over the vegetables and quinoa in the casserole dish, mixing to ensure everything is coated and mostly submerged.
- Cover the dish with foil and bake at 375ºF for 30 minutes. Remove from the oven, stir, then recover and bake an additional 15 minutes, or until the potatoes are fork-tender and the quinoa has sprouted.
- Remove the foil, top with the remaining mozzarella and Parmesan, and bake uncovered for 5 more minutes to melt and lightly brown the cheese.
Tips & Notes
Nutrition
Carbohydrates: 36 g,
Protein: 19 g,
Fat: 9 g,
Fiber: 6 g,
Sugar: 5 g
Nutrition information is an estimate and should be used as an approximation.
