Recipe: Healthy Spinach Artichoke Quinoa Casserole

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I love baked recipes at dinner time. Not only are they warm and comforting - there's also a secret not-so-guilty pleasure behind them. 

You see, I often come up with these quick and easy baked recipes simply because it means I have 10-15 minutes to do whatever I please. 

Whilst I'm putting together what needs to go in the oven, I'll prep whatever sides we're having alongside it and then second that baby goes in the oven? I'M FREEEEEEEEEEE! 

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You'll see me dashing out of the kitchen and plonking myself down on my big red chair with whatever I'm reading at the moment, or sitting at my computer catching up on blog posts from my favourite blogging babes. 

Forget slaving over a hot stove, these recipes are my favourite because they take just a little bit of prep and a little bit of waiting whilst they bake away. 

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This Spinach Artichoke Quinoa Casserole is a current favourite in our house. Whilst Jesse turned his nose up at it the first time I made it (because he'd never eaten artichokes), it only took one bite to convince him that it was a winning recipe - and one that needed to be share. 

Fast forward to now and this is a recipe we still make once a week. Sometimes with grilled chicken thrown into the mix, other times as a meatless meal - but everytime gobbled down in moments because it is seriously, ridiculously good! 

So let me share the recipe with you! >> 

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Healthy Spinach Artichoke Quinoa Casserole Recipe

low fat, gluten free, high protein, clean eating recipe, egg free, nut free, 

vegetarian, sugar free, meatless and kid friendly 

serves 2-4, depending on serving size (we usually have half each as a main) 

1 cup (180g) uncooked quinoa, cooked according to package directions

~1 cup (I use one jar) of cooked artichoke hearts in brine, drained and roughly chopped*

2-3 cups baby spinach leaves 

2 cloves garlic, crushed 

1 1/2 cups milk of your choice 

1 tbsp (20g) cornflour/cornstarch 

1/2 cup (50g) grated reduced fat cheddar/tasty cheese 

1/4 cup (60g) plain greek yogurt

1/4 cup (25g) grated parmesan cheese 

Salt, pepper and/or garlic salt, to taste

• Preheat your oven to 200C/390F.
• Get out a medium sized casserole dish and set aside.
• Cook your quinoa according to package directions and set aside.
• In a medium saucepan over a medium heat, saute your spinach until wilted and add your artichoke hearts and garlic. Saute until your garlic is cooked and fragrant, adding a little water if needed to stop the ingredients from sticking to the pan.
• Add in your milk, cheese (not parmesan) and cornstarch and stir until your cheese melts and your sauce begins to thicken. 
• Add your quinoa to your sauce mixture and stir until combined. 
• Take your saucepan off the stove and mix through your greek yogurt, stirring to combine. 
• Season your quinoa mixture to taste and pour into your baking dish. 
• Smooth your quinoa mixture with a spoon or spatula and sprinkle over your parmesan cheese. 
• Bake for 15-20 minutes or until your parmesan cheese is melted and golden and your quinoa is heated through. 
• Serve immediately.

Notes:

*You can also try using marinated artichoke hearts - I haven't tried them as I can't eat olives/olive oil and most use olive oil. 

But tell me, are you a fan of baked casseroles?
What's one dinner you always seem to have on repeat? 

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