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Spinach & Artichoke Quinoa Casserole Recipe

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4 from 4 reviews

This Spinach & Artichoke Quinoa Casserole is a creamy, nutritious, and flavorful vegan dish perfect for a hearty family meal. Combining protein-rich quinoa, tender artichokes, chickpeas, and spinach in a smooth cashew-based sauce, this casserole bakes to golden perfection for a comforting and healthy dinner option.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Sauce Ingredients

  • 1/2 cup raw cashews
  • 1 1/2 cups boiling water
  • 1 tablespoon tamari (or miso paste)
  • 1 garlic clove
  • 1/2 medium white onion
  • 1 tablespoon Italian seasoning
  • Juice of 1 lemon
  • 3/4 cup water (or vegetable broth for additional flavor)

Main Ingredients

  • 1 cup uncooked white quinoa
  • 1 (15 oz) can organic artichokes, drained
  • 1 (15 oz) can organic chickpeas, drained and rinsed
  • 1 cup steamed spinach (equivalent to about 3–4 cups fresh spinach)
  • 1/2 cup vegan parmesan cheese (or cheese of choice)

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the casserole.
  2. Prepare Cashew Sauce: Soak the raw cashews in 1.5 cups of boiling water for 15 minutes to soften. Drain, then blend the cashews along with tamari, garlic, onion, Italian seasoning, lemon juice, and 3/4 cup water (or veggie broth) on high speed until you achieve a smooth, creamy sauce.
  3. Combine Main Ingredients: In a large oven-safe baking dish (approximately 13×9 inches), add the uncooked quinoa, drained chickpeas, drained artichokes, steamed spinach, and vegan parmesan cheese.
  4. Add Sauce: Pour the blended cashew sauce over the quinoa and vegetable mixture. Stir thoroughly with a wooden spoon, ensuring all the quinoa is well coated and there are no clumps, and that the ingredients are evenly incorporated.
  5. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 to 30 minutes. This allows the quinoa to begin cooking and flavors to meld.
  6. Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the casserole is bubbling and the quinoa is fully cooked.
  7. Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with additional vegan parmesan or nutritional yeast if desired, then serve warm and enjoy.

Notes

  • You can substitute veggie broth for water in the sauce for enhanced flavor.
  • Ensure quinoa is rinsed before adding to reduce bitterness.
  • If you prefer a non-vegan version, feel free to use regular parmesan cheese.
  • To steam fresh spinach, sauté lightly or blanch quickly until wilted before adding.
  • Leftovers keep well refrigerated for up to 3 days.
  • This casserole can be reheated in the oven or microwave.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/spinach-and-artichoke-quinoa-casserole-recipe/