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Spinach Artichoke Quinoa Casserole

  • Author: Marty Boyd
  • Yield: 4 1x


  • 3 cups tri colored quinoa, cooked
  • 1 large chicken breast, diced
  • 1 large onion, thinly sliced
  • 4 large garlic cloves, minced
  • 1 tablespoons coconut oil
  • 2 cups slim milk
  • 1 tbsp cornstarch
  • 112ounce package frozen artichoke hearts, thawed and drained
  • 11 oz package baby spinach
  • 1 1/2 cups 5 Cheese Italian cheese, shredded & divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup panko breadcrumbs


  1. Cook quinoa according to package directions
  2. Preheat large non-stick skillet on medium heat , melt coconut oil. Add onion and garlic, and chicken, sauté until chicken is cooked through, stirring occasionally.
  3. Preheat oven to 375* Spray 9″ x 13″ baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add milk mixture to a skillet with cooked onion, garlic and chicken. Add Artichoke hearts, spinach, 1 cup of cheese, quinoa (fluff with a fork a bit before adding), add salt and pepper. Stir until cheese is melted.
  4. Mix remaining 1/2 cup cheese and panko crumbs in a small bowl, set aside.
  5. Transfer skillet mixture into the prepared baking dish,and sprinkle with panko cheese mixture. Bake uncovered for 25 minutes. If topping is browning to quickly loosely cover with foil.
  6. Remove from oven an let set for 5 minutes.
  7. Serve and enjoy!


Can be made without chicken for a vegetarian meal.