Spinach Artichoke Quinoa Casserole with Creamy Cheese Sauce
Hearty vegetarian casserole combining nutty quinoa, tender artichoke hearts, and fresh spinach in a silky three-cheese béchamel sauce, baked until the quinoa sprouts and potatoes soften. Russet potato adds earthiness and substance to this comfort dish. Serve as a meatless main course for weeknight dinners or vegetarian gatherings. This version uses Greek yogurt to lighten the traditional cream sauce while maintaining richness, making it slightly more approachable than all-cream versions.
Ingredients
- 2 cup 2% milkwhole milk1:1richer
higher fat content
- 2 tablespoon salted butter
- ¼ cup white whole wheat flourall-purpose flour1:1lighter textureFull guide →
- 4 oz cream cheese, softenedcashew cream1:1dairy-free
soak 1 cup raw cashews in hot water 30min, blend with 1/4 cup water until smooth
Full guide → - ¼ cup fat-free Greek yogurtsour cream1:1tangier flavorFull guide →
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 ½ cup white quinoa, uncooked
- 1 cup vegetable broth
- 4 clove garlic, minced
- 1 large russet potato, diced into small cubes
- ½ medium yellow onion, finely diced
- 2 15-oz can artichoke hearts, drained and dicedroasted red peppers1:1sweeterdifferent textureFull guide →
- 5 oz fresh spinach
- ½ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Instructions
- 1
Preheat oven to 375F and spray a large casserole dish with nonstick cooking spray.
- 2
Combine quinoa, minced garlic, diced potato, diced onion, drained and diced artichoke hearts, spinach, and vegetable broth in the casserole dish. Mix and set aside.
- 3
Heat a medium saucepan over medium heat and add butter.
- 4
When melted, add flour and whisk until the mixture forms a paste or crumble.
- 5
Slowly pour milk into the saucepan while whisking constantly.
- 6
Continue whisking over medium heat until the mixture thickens, about 4-5 minutes.
- 7
Reduce heat to low. Whisk in softened cream cheese, Greek yogurt, salt, pepper, and garlic powder until smooth.
- 8
Remove from heat and whisk in mozzarella and parmesan until the sauce is thick and creamy.
- 9
Pour sauce over the vegetable and quinoa mixture. Mix thoroughly, ensuring everything is submerged.
- 10
Cover the casserole dish with tin foil and bake at 375F for 30 minutes.
- 11
Remove from oven, stir the mixture, cover again, and bake for 15 minutes more until potatoes pierce easily with a fork and quinoa has sprouted.
- 12
Uncover, top with shredded mozzarella and parmesan cheese, and bake uncovered for 5 minutes until cheese melts.
Tips
Whisk the béchamel constantly while adding milk to prevent lumps from forming in the sauce.
Ensure potatoes are diced small so they cook through in the given time; unevenly sized pieces may cook unevenly.
Stir the casserole after the first 30 minutes to redistribute heat and prevent uneven cooking.
Good to Know
Cover and refrigerate up to 4 days. Reheat in a 350F oven, covered, for 20-25 minutes until warmed through.
Assemble the casserole through the sauce-mixing step, cover tightly, and refrigerate up to 24 hours. Bake as directed, adding 5-10 extra minutes to the first bake if cold.
Serve hot directly from the casserole dish as a vegetarian main course. Pairs well with a simple green salad or crusty bread to soak up sauce.
Common Mistakes
Add milk too quickly to avoid lumpy sauce; whisk constantly while pouring.
Do not skip the initial 30-minute covered bake; it allows quinoa to hydrate and potatoes to begin softening.
Stir after 30 minutes to prevent starchy vegetables from settling and cooking unevenly.
Keep cheese topping brief (5 min); longer baking may cause it to brown excessively or separate.
Substitutions
Dairy-Free Swaps
soak 1 cup raw cashews in hot water 30min, blend with 1/4 cup water until smooth
Full guide →Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular quinoa instead of white quinoa?
Yes, red or tri-color quinoa work identically. Cooking time and sprouting behavior remain the same. White quinoa is milder in flavor; other varieties add slight earthiness.
What if my potatoes are not tender after 45 minutes?
Bake an additional 10-15 minutes covered before adding cheese. Cube size and oven variance affect timing. Potatoes should pierce easily with a fork when done.
Can I freeze this casserole?
Yes, freeze after assembly (before baking) or after baking. Thaw overnight in the fridge. Bake from frozen, adding 20 minutes to total bake time, or reheat thawed portions at 350F for 25 minutes.