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+ servings

Spinach Artichoke Quinoa Casserole

If you're looking for a healthy and easy dinner, give this Spinach Artichoke Quinoa Casserole a try.
Course Main Course
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 373kcal


  • 2 large eggs optional
  • 1 ¼ cup cottage cheese OR silken tofu
  • ¾ cup vegan sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • – ¼ teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • 1 yellow onion chopped fine
  • 6 ounces chopped baby spinach
  • 4 cloves garlic minced
  • 14.5 ounces water packed artichokes chopped
  • 4 cups cooked quinoa
  • cup Gruyere cheese or Daiya Harvarti


  • Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with olive oil.
  • In a blender, mix together eggs, cottage cheese, sour cream, mustard, cayenne, salt and pepper.
  • Spray a skillet with olive oil. Add onion and cook for 8 minutes. Add garlic and spinach and cook until spinach is wilted. Add artichokes and quinoa and cook for 5 minutes. Remove from heat and add to the cottage cheese/tofu mixture. Stir well and transfer to the prepared baking dish. Sprinkle with cheese and cover with foil.
  • Bake for 30 minutes. Remove foil and bake for 30 minutes longer. Serve warm.


Servings 6, Calories 279, Fat 6.9g, Carbohydrates 32.8g, Protein 20.3g, Cholesterol 74mg, Sodium 456mg, Fiber 5g, Sugars 2.2g


Calories: 373kcal | Carbohydrates: 47g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 664mg | Potassium: 730mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2885IU | Vitamin C: 18mg | Calcium: 206mg | Iron: 3.9mg