Spinach Artichoke Quinoa Casserole Recipes

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.