Spinach and Artichoke Quinoa Bake

Name: Spinach and Artichoke Quinoa Bake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 serving
Ingredients: 1 1/2 cups uncooked quinoa; 3 cups water; 1 tablespoon olive oil; 1/2 yellow onion; 3 cloves garlic; 9 oz Fresh Spinach Leaves; 2 cups chopped 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; dash of red pepper flakes; 1/2 cup feta cheese; salt and black pepper; 4 tablespoons melted butter; 3/4 cup Panko bread crumbs; 1/2 cup freshly grated Parmesan cheese

User Reviews

4.7

33 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Course
Main Course
Cuisine
American, International, Vegetarian

Spinach and Artichoke Quinoa Bake

Iris Warren

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Spinach and Artichoke Quinoa Bake makes a great weeknight meal! The leftovers are good too!

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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

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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 1/2 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.