Spinach artichoke quinoa casserole

Step by Step

Step 1

Cook quinoa using how to cook quinoa stovetop or Instant Pot quinoa methods for perfect results. Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray.

Step 2

Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.

Step 3

In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.

Step 4

Transfer mixture to prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.

Tips and Warnings

*If using frozen, thaw and drain. If using marinated, rinse and drain.
Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.
Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.
Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.