This spinach artichoke quinoa casserole is veggie-filled, easy to make, and perfectly creamy! It takes the classic flavors of spinach artichoke dip and makes it into dinner. Make it tonight for dinner or for an easy meal prep recipe all week!
1.5 cups uncooked white quinoa
4 cloves garlic, minced
1 large russet potato, diced into small cubes
1/2 medium yellow onion, finely diced
2 15-oz. cans artichoke hearts, diced
5 oz. fresh spinach
1 cup 2% milk
4 oz. cream cheese
1/4 cup 2% Greek yogurt
3 cups vegetable broth
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
First, preheat oven to 375ºF and spray a large casserole dish with nonstick cooking spray.
Next, add quinoa, garlic, potato, onion, chopped artichoke hearts, and spinach to the bottom of your casserole dish and mix.
Place milk, cream cheese, Greek yogurt, vegetable broth, and spices into a high-speed blender and blend on high until everything is mixed together.
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 cheese and place back into the oven, uncovered, for another 5 minutes to melt the cheese.
Serving Size: 1/8
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