This spinach artichoke quinoa casserole is packed with vegetables, simple to prepare, and wonderfully creamy. It takes the classic flavors of spinach artichoke dip and turns them into a satisfying dinner casserole you can make tonight or prepare ahead for easy meals all week.
Spinach Artichoke: Dip or Casserole?
If you’re a fan of warm, cheesy spinach artichoke dip, you’ll love this casserole version. The same comforting flavors—creamy cheese, tender artichokes and spinach—combine with quinoa and potatoes to create a full meal. The casserole keeps the familiar richness of the dip but adds more substance so it works perfectly as a main course for family dinners or meal prep.
Everything You Need
This recipe is forgiving and straightforward: arrange the ingredients in a greased casserole dish, pour a smooth cheese sauce over the top, and bake. Below is a concise ingredient overview so you can shop or check your pantry before you start.
- Quinoa (uncooked)
- White onion
- Fresh spinach
- Russet potato
- Artichoke hearts (canned)
- Cream cheese
- Vegetable broth and milk
- Butter and flour (for the roux)
- Greek yogurt
- Garlic, garlic powder, salt and pepper
- Mozzarella and Parmesan cheese
It’s All About the Cheese Sauce
The creamy cheese sauce is the key to this casserole’s texture and flavor. Instead of thickening with cornstarch alone, the dish uses a classic roux and adds cream cheese and yogurt for creaminess. The potatoes contribute additional starch, helping the casserole set as it bakes.
To prepare the sauce, you make a simple roux of butter and flour, whisk in milk until slightly thickened, then stir in softened cream cheese and Greek yogurt until smooth. Finish by folding in shredded cheese for flavor and body. When poured over the quinoa and vegetables, the sauce melts into the mixture and bakes into a cohesive, creamy casserole.
Pro tip
Stir the casserole once halfway through baking to redistribute the sauce and ensure even cooking. If you prefer a saucier result, add a little extra broth when you stir.
Tips & Tricks for the Perfect Quinoa Casserole
Spray the Dish
Coat the casserole dish with nonstick spray before assembling. Cheese and quinoa can stick as they bake, so a light coating saves cleanup time and helps the casserole release cleanly.
Liquid-to-Quinoa Ratio
A good baseline ratio is about 1 part quinoa to 2–3 parts liquid depending on desired consistency. This recipe uses 1 1/2 cups quinoa with approximately 3 cups of combined milk and broth. Add extra liquid if you want the finished casserole moister.
Cover the Casserole
Cover the dish with aluminum foil for the first part of baking. Trapping steam helps the quinoa and potato cook evenly. Remove the cover for the last 10–15 minutes to brown the top and allow excess moisture to evaporate.
Let it Rest
After removing the casserole from the oven, let it rest at least 10 minutes before serving. Resting lets the sauce thicken and the flavors settle; a casserole that seems watery straight from the oven will often firm up as it cools slightly.
Other favorite quinoa casseroles
Quinoa Casserole Recipes
- Mexican Sweet Potato Quinoa Casserole
- Chicken Apple Sausage Quinoa Casserole with Brussels Sprouts
- Cashew Chicken Quinoa Bake
Spinach Artichoke Quinoa Casserole
A vegetable-forward, creamy quinoa casserole that captures the classic flavors of spinach artichoke dip in a hearty, nutritious baked main course.
Author: Linley Hanson
Prep: 20 mins Cook: 50 mins Total: 70 mins Servings: 6
Ingredients
Roux & Sauce
- 2 cups 2% milk
- 2 tablespoons salted butter
- 1/4 cup white whole wheat flour
- 4 oz cream cheese, softened
- 1/4 cup fat-free Greek yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup shredded mozzarella (for sauce)
Casserole
- 1 1/2 cups uncooked white quinoa
- 1 cup vegetable broth
- 4 cloves garlic, minced
- 1 large russet potato, diced into small cubes
- 1/2 medium yellow onion, finely diced
- 2 (15-ounce) cans artichoke hearts, drained and diced
- 5 oz fresh spinach
- 1/2 cup shredded mozzarella (for topping)
- 1/4 cup grated Parmesan (for topping)
Instructions
- Preheat the oven to 375ºF and grease a large casserole dish with nonstick spray.
- In the prepared dish, combine the quinoa, minced garlic, diced potato, diced onion, chopped artichoke hearts, fresh spinach, and the vegetable broth. Gently mix to distribute the ingredients evenly. Set aside.
- Prepare the roux: heat a medium saucepan over medium heat and add the butter. Once melted, whisk in the flour to form a paste.
- Slowly pour the milk into the saucepan while whisking continuously. Continue whisking over medium heat until the mixture thickens slightly, about 4–5 minutes.
- Reduce heat to low and whisk in the softened cream cheese, Greek yogurt, salt, pepper, and garlic powder until smooth and fully combined.
- Remove from heat and stir in the mozzarella until the sauce is thick and creamy.
- Pour the cheese sauce over the quinoa and vegetable mixture, then gently mix so everything is coated and mostly submerged in the sauce.
- Cover the casserole with foil and bake at 375ºF for 30 minutes. Remove from oven, stir, re-cover, and bake for an additional 15 minutes, or until the potatoes are fork-tender and the quinoa has sprouted.
- Take the casserole out of the oven, sprinkle the remaining mozzarella and the Parmesan on top, and return it to the oven uncovered for 5 more minutes to melt and lightly brown the cheese.
- Let rest 10 minutes before serving to allow the casserole to set.
Tips & Notes
Stir halfway through baking for even texture. If you want a saucier casserole, add an extra 1/4 to 1/2 cup vegetable broth when you stir. The recipe was updated in October 2020; always check potatoes for tenderness before finishing.
Nutrition (per serving)
Calories: 284 kcal Carbohydrates: 36 g Protein: 19 g Fat: 9 g Fiber: 6 g Sugar: 5 g
Nutrition information is an estimate and should be used as a guideline only.
