Spinach & Artichoke Quinoa Casserole
This quinoa casserole is creamy, rich, comforting and also a cinch to make. It’s everything you want from a casserole, but it's vegan, gluten-free and healthy!
Servings: 6 servings
Calories: 350kcal
Ingredients
for the sauce
- 1/2 cup raw cashews
- 1 1/2 cups boiling water
- 1 tablespoon tamari (or miso paste)
- 1 garlic clove
- 1/2 a medium white onion
- 1 tablespoon Italian seasoning
- juice of 1 lemon
- 3/4 cups water (or veggie broth for additional flavor)
for the casserole
- 1 cup uncooked white quinoa
- 1 15 oz can organic artichokes (in water, drained)
- 1 15 oz can organic chickpeas, drained and rinsed
- 1 cup steamed spinach (3 - 4 cups fresh)
- 1/2 cup vegan parmesan (or cheese of choice)
- 1 batch sauce
Instructions
- Preheat the oven to 375ºF.
- Add the cashews to a bowl and cover with 1.5 cups of boiling water. Allow to sit for 15 minutes. Drain the cashews and add them and the rest of the ingredients, into a blender. Blend on high until smooth.
- Add the quinoa, chickpeas, artichokes, spinach, and cheese to a large, oven-safe baking dish (13x9 works well)
- Pour the sauce over the veggie-quinoa mixture. Stir with a wooden spoon, making sure there are no clumps of quinoa, until all the ingredients are evenly incorporated and submerged.
- Cover the casserole with foil and bake for 20 - 30 minutes. Uncover and bake for an additional 15 - 20 minutes until the casserole bubbles and the quinoa is cooked. Remove and let cool for 5 minutes before serving.
- Garnish with a touch of cheese (or nutritional yeast) and enjoy!
Video
Notes
Feel free to top your quinoa casserole with gluten-free breadcrumbs or vegan cheese for a little something extra!
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Sodium: 755mg | Potassium: 453mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3782IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 4mg