Jan 07, 2014

Quinoa Crusted Spinach Artichoke Casserole

Brrrr… I don’t know about the temperatures where you live but I live among those buried under a deep freeze. We dipped to -4 degrees last night with a wind chill of -20. Pretty darn chilly for North Carolina. Time to turn on the oven! And what better to bake than a warming and cozy casserole?

Why do spinach and artichokes pair so well together? I wonder who first married them, creating the perfect partners forevermore? Most of the time I see them at parties doing the tango in decadent dips (with gobs of cheese). But the dynamic duo conquers all in this creamy casserole. I added some shiitake mushrooms to amp up the nutritional profile. And the nutty quinoa on top gets a wonderful crunch as it bakes. Everyone returned for seconds on this one!

Taste + Nutrients = No Leftovers


  • (2) 9 oz. packages frozen and thawed artichoke hearts
  • (2) 10 oz. bags frozen and thawed chopped spinach
  • ½ pound shiitake mushrooms, sliced
  • 1 cup quinoa + 1½ cups water
  • ground nutmeg and black pepper for garnish

~ for the sauce

  • 3 cups unsweetened soy milk or other non-dairy milk
  • 1 cup raw cashews
  • 1 TBS dried onion flakes
  • 2 tsp nutmeg
  • ¼ tsp ground black pepper
  • 1 TBS tapioca flour
  • Cook the quinoa. You can do this ahead of time, but quinoa cooks pretty quickly. Make sure you rinse it well prior to cooking (the seeds are coated with saponins, naturally-occurring plant chemicals that can cause a bit of a bitter taste). The cooking ratio is 1 cup quinoa to 1½ cups water.
  • Preheat oven to 350° F. 
  • Lightly grease a casserole dish large enough to accommodate the veggies.
  • Rinse the artichoke hearts and squeeze out any excess water. If they are whole, chop them into quarters.
  • Squeeze out any excess water from the spinach.
  • Toss the chokes and the spinach with the sliced shiitakes and spread into the casserole dish.
  • To make the sauce, add the cashews plus ½ cup of the milk to a high-powered blender and blend until smooth. Add remaining ingredients and blend again until smooth.
  • Pour the sauce evenly over the veggies, then spread the cooked quinoa over the top.
  • Sprinkle with a little ground nutmeg and black pepper.
  • Bake for 45 minutes.
  • Serve!

Warms up and fills up 6 chilly folks. Enjoy!

Healthy trails,

11 responses to “Quinoa Crusted Spinach Artichoke Casserole”

  1. Anonymous says:

    Do you have a substitute for the cashews? This sounds delicious, but my husband can not have any nuts.

  2. Helyn says:

    Yes, you could use a block of extra firm tofu instead. But decrease the milk to 2 cups and increase the tapioca to 3 TBS. I haven't tried it but should work!

  3. Gail says:

    I am also in NC- Gastonia, near Charlotte. It is in the teens here and we currently have frozen water pipes. Can't wait for sprng. I love your recipes and have made many of them.

  4. Anonymous says:

    Can we substitute the tapioca flour with any other flour like almond or brown rice flour?

  5. Anonymous says:

    This looks amazing Helyn! Can hardly wait to try it. By the way, I seem to remember that you had a recipe using soy curls recently, but can't find it! Can you help? Thanks, and Happy New Year! I am looking forward to trying more of your wonderful, creative recipes! Diana

  6. Helyn says:

    Oh wow. Stay warm, Gail!!

  7. Helyn says:

    The tapioca in this recipe is used as a thickener. Almond flour would not work. Do you have potato starch, corn starch, arrowroot or kudzu? Any of these would be a better substitute. If not then try the rice flour, it may be okay. Hope this helps!

  8. Helyn says:

    Hi Diana! The most recent recipe that I used the soy curls in was the Apple Shiitake Breakfast Sausages. You can find them in my index under breakfasts. I also used them in my Greek Lemon Chik'n Soup and the Swedish Meatballs. I'm sorry that my search bar isn't working and hasn't been for some time now! Blogger is not the best at fixing things quickly 🙁

  9. Helyn says:

    Well what do you know? I just checked and the search bar is finally working! Haha! You can type any ingredient or recipe name in the box underneath where it says "search this blog" at the upper right of the page and a list of links will pop up. 🙂

  10. Anonymous says:

    Thanks so much for your quick reply, Helyn! I was finally able to use the search feature too…glad it's working now. I will be trying some of these soy curls recipes as soon as I return home…been with our daughter for a couple of weeks for the holidays and just found the soy curls yesterday so I'm leaving them with her and hoping I can find them at home. If not I can always order online.


  11. Helyn says:

    You're welcome Diana!

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