Spinach And Artichoke Quinoa Casserole Recipes

SPINACH ARTICHOKE QUINOA CASSEROLE

Steps:

• First, preheat oven to 375ºF and spray a large casserole dish with nonstick cooking spray.
• Next, add quinoa, garlic, potato, onion, chopped artichoke hearts, spinach, and broth to the bottom of your casserole dish and mix. Set aside.
• Prepare the roux. Heat a medium sauce pan over medium heat. Add butter.
• When butter is melted add flour to the saucepan and whisk together. When the butter and flour form a paste or crumble, slowly pour the milk into the saucepan, whisking consistently while pouring.
• Whisk the mixture over medium heat until the milk mixture begins to thicken (about 4-5 minutes).
• Turn heat to low and whisk the cream cheese, Greek yogurt, salt, pepper, and garlic into the milk mixture until smooth.
• Remove from heat and add the cheese and salt to the saucepan. Whisk until the cheese sauce is thick and creamy.
• Pour sauce on top of veggies and then mix, making sure everything is submerged.
• Cover casserole dish with a piece of tin foil and then bake at 375ºF for 30 minutes. Remove from oven and mix. Cover and bake for an additional 15 minutes or until you can easily pierce your potatoes with a fork and the quinoa has sprouted.
• Remove from oven, top with the mozzarella cheese and parmesan cheese and place back into the oven, uncovered, for another 5 minutes to melt the cheese.

SPINACH & ARTICHOKE QUINOA CASSEROLE

Steps:

• Preheat the oven to 375ºF.
• Add the cashews to a bowl and cover with boiling water. Allow to sit for 15 minutes. Drain the cashews and add them, along with the rest of the ingredients, into a blender. Blend on high until smooth.
• In a large, oven-safe baking dish (13x9 works well), add the quinoa, chickpeas, artichokes, spinach and cheese. Stir togetehr so they're evenly distributed throughout the pan.
• Pour sauce over veggie-quinoa mixture. Stir with a wooden spoon until evenly incorporated in the pan and all ingredients have been submerged in sauce.
• Bake on center rack for 35 - 40 minutes until casserole is bubbling and the quinoa is cooked. Remove and let cool for 5 minutes, then serve.
• Garnish with a touch of cheese (or nutritional yeast) and enjoy!

SPINACH AND ARTICHOKE QUINOA CASSEROLE

Steps:

• In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
• Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
• Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add 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.
• Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.

SPINACH-AND-ARTICHOKE QUINOA CASSEROLE

Steps:

• Add milk, cashew butter, vinegar, miso, 3 tablespoons nutritional yeast, 2 tablespoons oil, and 1/2 teaspoon salt to a blender. Blend until completely smooth, about 1 minute. (Cashew cream can be prepared and refrigerated in an airtight container up to 2 days in advance.)
• Preheat oven to 375°F with 1 rack in center of oven and 1 rack 6 inches from heat. Coat a 9-inch square (or 6-to-8-cup) broiler-safe baking dish with cooking spray. Place cashew cream, spinach, quinoa, artichokes, and remaining 1 teaspoon salt in a large bowl; fold to combine. Transfer mixture to baking dish. Bake on center rack until heated through and set, about 20 minutes.
• Meanwhile, combine chips and remaining 1 tablespoon each nutritional yeast and oil in a medium bowl.
• Top casserole with chip mixture. Place on top rack and increase oven temperature to broil. Broil until chips are golden brown, 1 to 2 minutes. Let cool for 5 minutes before serving.