Spinach and Artichoke Quinoa Bake Recipe
Spinach and Artichoke Quinoa Bake
Spinach Artichoke Quinoa Bake-quinoa, spinach, artichokes, lots of cheese, and a Parmesan panko topping! This quinoa bake makes a great meal!
First of all, thank you for all of your kind comments and congratulations on our big news! We are excited!
I am sharing another winning quinoa bake recipe today so you can mix things up! You are going to love this Spinach and Artichoke Quinoa Bake.
I made this quinoa bake on Sunday and it was a huge hit with the entire family. I made a big pan so my boys could eat the leftovers while I am The Pioneer Woman’s Ranch. I wanted to leave them with a healthy dinner option in the fridge that was easy to heat up so they wouldn’t order pizza every night. I have no idea if they will eat it, but they loved it on Sunday so I have a feeling they will eat it again:) I am hopeful!
I love making quinoa bakes because they are super simple to throw together…and I love the leftovers. I am kind of hoping my boys don’t eat it all so I can have some leftovers when I get home tomorrow:)
Spinach and artichokes are always a good idea. Especially when you add a creamy cheese sauce. I made a cheese sauce with butter, flour, milk, cream cheese, and mozzarella cheese. If you like spinach and artichoke dip, I think you will love this quinoa bake. It is similar but totally acceptable for dinner!
I also added feta cheese…and more shredded mozzarella. You can never have too much cheese!
I topped the quinoa bake with a Parmesan panko bread crumb topping. I love the cheesy crust, especially the browned edges.
This Spinach and Artichoke Quinoa Bake is full of cheesy deliciousness! I already know it is going to be staple dinner recipe at our house. I hope you enjoy it too!
Spinach and Artichoke Quinoa Bake
Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 85 minutes
Spinach and Artichoke Quinoa Bake makes a great weeknight meal! The leftovers are good too!
Ingredients:
- 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 Gold Medal 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
Directions:
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.