Print

Spinach & Artichoke Quinoa Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This Spinach & Artichoke Quinoa Casserole is a hearty, creamy, and nutritious vegan dish perfect for a wholesome meal. Combining protein-rich quinoa, tender artichokes, chickpeas, and nutrient-packed spinach in a rich cashew-based sauce, this casserole is baked to bubbly perfection and garnished with vegan parmesan or cheese of choice. Ideal for a comforting dinner or meal prep, it offers a delicious plant-based alternative to traditional casseroles with vibrant flavors and satisfying textures.

Ingredients

Sauce

  • 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

Casserole Base

  • 3/4 cup water (or vegetable broth for additional flavor)
  • 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 (about 3 - 4 cups fresh spinach before steaming)
  • 1/2 cup vegan parmesan (or cheese of choice)

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the casserole.
  2. Prepare Cashew Sauce: Place the raw cashews in a bowl and cover with 1.5 cups of boiling water. Let them soak for 15 minutes to soften. Drain the cashews, then transfer them to a blender. Add tamari (or miso paste), garlic clove, half a white onion, Italian seasoning, and lemon juice to the blender. Blend on high until the sauce is completely smooth and creamy.
  3. Combine Casserole Ingredients: In a large oven-safe baking dish (about 13x9 inches), add the uncooked quinoa, drained chickpeas, drained artichokes, steamed spinach, and vegan parmesan or your choice of cheese. Make sure the ingredients are evenly distributed.
  4. Add the Sauce: Pour the prepared cashew sauce over the quinoa and vegetable mixture. Using a wooden spoon, stir gently but thoroughly to combine all the ingredients well and ensure the quinoa is submerged in the sauce with no clumps left.
  5. Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 to 30 minutes to allow the quinoa to absorb liquid and the flavors to meld.
  6. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 to 20 minutes until the casserole starts bubbling and the quinoa is fully cooked and tender. This step helps the top to firm up slightly and develop a nice texture.
  7. Cool and Serve: Take the casserole out of the oven and let it cool for about 5 minutes to set slightly. Garnish with an extra sprinkle of vegan parmesan or nutritional yeast for added flavor, then serve warm and enjoy!

Notes

  • Soaking the cashews is essential for creating a smooth and creamy sauce; do not skip this step.
  • You can substitute tamari with soy sauce or miso paste based on availability and dietary preference.
  • For extra flavor, use vegetable broth instead of water when cooking the quinoa.
  • The casserole can be made ahead and refrigerated; reheat covered in the oven at 350ºF for 15-20 minutes before serving.
  • This recipe is naturally vegan and gluten-free, but always check your canned ingredients for gluten or non-vegan additives.
  • Feel free to add other vegetables like mushrooms or bell peppers for added texture and flavor.

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