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Quinoa Spinach Bake

Prep Time 5 mins
Cook Time 25 mins
Stove Top 20 mins
Total Time 50 mins
Course Main Course
Cuisine Vegan
Servings 4 people


  • 5 tbsp olive oil, divided
  • ½ onion, diced
  • 3 cloves garlic
  • 6 oz fresh spinach
  • 1, 14 oz can artichoke hearts, drained, rinsed, sqeezed dry & chopped
  • 3 tbsp flour
  • cups almond milk
  • ½ cup vegan mozzarella*
  • 2 cups quinoa, cooked and cooled
  • 1-2 tbsp panko breadcrumbs


  • Preheat the oven to 350°F and prepare a loaf pan with cooking spray.
  • In a large skillet, heat 1 tsp olive oil over medium-high heat and saute onions and garlic for 4-5 minutes until soft.
  • Turn down the heat to medium and add spinach. Cook for 2-3 minutes until wilted. Remove from the skillet and set aside for later. Add the chopped artichoke hearts
  • In the same skillet, heat 3 tbsp olive oil over medium heat. Once hot, add flour and whisk until smooth. Cook for 3-4 minutes until browned but not burned, whisking continuously.
  • Whisk in the almond milk and continue stirring unti the mixture has thickened. Add in the vegan mozzarella and whisk until smooth.
  • Add the spinach and artichoke mixture to the thickened almond milk. Stir to combine and add the cooked and cooled quinoa. Gently mix well and add to prepared loaf pan.
  • Top with panko breadcrumbs and olive oil.
  • Cook uncovered for 20-25 minutes unti the top is golden brown. Allow to cool for 10 minutes before serving.


*This is the vegan mozzarella cheese recipe I used.  It's amazing for pizzas, dips, casseroles...
Keyword artichoke, casserole, easy, quick, quinoa, simple, spinach, wholesome