Our spinach artichoke quinoa casserole is a flavor-packed meal that is hearty and creamy and a textural dream. With spinach, artichoke hearts, portabello mushrooms and fresh herbs, this casserole is loaded with vegetables and protein-packed quinoa. Creamy goat cheese and cream cheese add a richness to the dish, while a bread crumb topping adds a delicious crunch.
This artichoke quinoa bake makes a healthy, low-fat, low-calorie, high-fiber meal that has all the flavor of traditional artichoke dip, and then some!
It’s a hearty, flavorful meal the whole family will enjoy. Best of all, it’s an easy recipe that’s versatile, too.
Why This Recipe Works
This spinach artichoke casserole is one of my favorite quinoa recipes, right up there with our Quinoa-Black Bean Breakfast Burgers and these Veggie Quinoa Egg Muffins.
Quinoa is not only nutritious but versatile, and this dish offers more proof!
Savory garlic and onions bring out the earthy flavor of the mushrooms, and the spinach-artichoke combination is always a winner. Pull it all together in this easy recipe for a simple meal that makes the most of healthy ingredients.
Serve it for breakfast, lunch or dinner, as a main course or a simple side. The savory flavors and nutritional profile creates the perfect duo of healthy and delicious!
It is:
- Quick, easy, and versatile! Serve it for any meal and any occasion. It’s so easy to put together as there is no pre-cooking required! Everything is chopped and mixed then baked in the oven.
- Nutrient-packed. It’s a healthy meal with nutritious ingredients like eggs, quinoa and vegetables. (It’s also a great way to make use of any leftover quinoa you have!)
- A delicious, make-ahead meal. This recipe is simple to prepare ahead of time, making it ideal for meal prep or special occasions and tastes even better the next day.
Ingredients Needed
Here’s a look at what you will need to make it. Be sure to scroll to the bottom of the page to view the entire list and ingredient amounts.
- Frozen spinach. You can save your fresh spinach leaves for salad since this recipe relies on frozen spinach! Make sure it’s thawed, squeezed and chopped.
- Onion and garlic. These aromatics add a deep, savory flavor.
- Artichoke hearts. You’ll need frozen artichoke hearts which are thawed, drained and chopped.
- Portabello mushrooms. For an earthy, umami flavor!
- Fresh herbs. We used fresh rosemary and fresh thyme but you can use dried herbs.
- Quinoa. This recipe calls for cooked quinoa (cold), which makes it a great way to use up any leftover quinoa you might have from dinner the night before. 😉
- Salt and black pepper. Simple seasonings that will bring out all of the complementary flavors.
- Goat cheese. Use a soft goat cheese log and make sure it’s at room temperature so it can mix well with the other ingredients.
- Cream cheese. This should also be at room temperature. For a low-fat option, choose a reduced-fat cream cheese.
- Whole milk. You will combine it with the cheese to make a creamy cheese sauce (and we all know creamy = dreamy casserole).
- Eggs. These bind everything together and add a big boost of protein to the dish!
- Bread crumbs. A light golden brown bread crumb topping is hard to resist but this is completely optional.
You’ll also need a large casserole dish. We use a 9×13 inch oven-proof baking dish for this recipe.
How to Make a Spinach Artichoke Quinoa Bake
Here are the steps required to make it! Check out the printable recipe card at the bottom of the page for all of the details.
- In a large bowl, add the chopped artichoke hearts, spinach, onions, mushrooms, garlic, herbs and quinoa.
- In a large mixing bowl of your stand mixer (or with a hand mixer), use the paddle attachment to mix the goat cheese, cream cheese and milk. Combine eggs with the cheese mixture, adding them one at a time, and mix until combined.
- Add the cheese and egg mixture. Stir to combine. Transfer mixture to a large baking dish then sprinkle the top of the casserole with the breadcrumbs. Transfer to the oven and bake for 50-60 minutes.
Tips for the Best Results
- If you need to cook quinoa for this, you can do that ahead of time! Quinoa cooks pretty quickly, in about 15-20 minutes. Simply prepare some in a large pot over high heat and then set aside 1 cup of the cooked quinoa in a small bowl to use for the casserole.
- It is done baking when it is slightly puffed up in the center and a toothpick comes out clean. Let it cool for about 5 minutes before cutting into it.
- Make sure to grease your baking dish well. We use a cooking spray or similar non-stick oil spray and lightly spray the base and sides of the dish. This will help you easily cut the casserole into squares and gently lift them out.
- It should be easy to find frozen artichoke hearts at your grocery store. They’re in the same frozen vegetable section as the spinach.
Storage
- Store leftovers in the baking dish covered with aluminum foil or plastic wrap, or in an airtight container. It will keep well in the fridge for up to five days.
- This meal is great for freezing, too! You can wrap it in aluminum foil and store it in a plastic Ziplock bag in the freezer for up to two months.
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Spinach Artichoke Quinoa Casserole
Ingredients
- 2 10-ounce packages of frozen spinach, thawed, water squeezed out and chopped
- 1 medium onion chopped
- 10- ounce package frozen artichoke hearts thawed, drained and chopped
- 2 medium portabello mushrooms chopped
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme chopped
- 1 cup cooked cold quinoa
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 10- ounce log of soft goat cheese room temperature
- 8- ounce package reduced-fat cream cheese
- ½ cup whole milk
- 10 large eggs
- ½ cup bread crumbs optional
Instructions
- Preheat the oven to 350°F
- coat a 9×12 oven-proof baking dish with non-stick oil spray.
- In a large mixing bowl, add the spinach,onions, artichoke hearts, mushrooms, garlic, rosemary, thyme and quinoa.
- In a mixing bowl using a stand mixer with the paddle attachment, or an electric hand-held mixer, add the goat cheese, cream cheese and milk, blend on medium speed to combine. On low speed, add the eggs, one at a time, blending well after each addition, until well combined.
- Add the cheese mixture to the bowl of vegetables, stir to combine . Spoon the mixture into the prepared baking dish, sprinkle the top with bread crumbs if using. Transfer to the middle rack of the oven and bake for 50-60 minutes or until it is slightly puffed in the center and a toothpick tests clean. Allow to cool for 5 minutes before cutting into 12 equal squares to serve.
Maureen | Orgasmic Chef
Sunday 4th of January 2015
You can eat the equivalent of an entire meal while walking the aisles of Costco and never realize that you've eaten so many calories. I just don't taste there any more.
I might be tempted if I'd seen this. This is a terrific casserole and I love spinach and artichoke together. I think I'd try adding something crunchy just because I'm weird.
Pat
Sunday 4th of January 2015
Hey, thanks for the tip on the crunchy, Maureen. I re-heated a portion for breakfast with a poached egg on top. Wonderful!