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.