Make Ahead Spinach Artichoke Quinoa Bake Recipes
MAKE-AHEAD SPINACH-ARTICHOKE QUINOA BAKE
Get excellent flavor with this Make-Ahead Spinach-Artichoke Quinoa Bake. Learn how to cook this Make-Ahead Spinach-Artichoke Quinoa Bake today!
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Bring quinoa and water to boil in medium saucepan; cover. Simmer on medium-low heat 15 min. or until water is absorbed and quinoa is tender.
- Meanwhile, cook about 1/3 of the spinach in large nonstick skillet on medium-high heat 3 to 5 min. or just until spinach is wilted, stirring frequently and adding remaining spinach, in batches, to cook as directed. Spoon into large bowl.
- Reserve 1 cup shredded cheese for later use. Add remaining shredded cheese to spinach along with all remaining ingredients; mix lightly. Fluff quinoa with fork. Add to spinach mixture; mix lightly.
- Spoon into foil-lined 13x9-inch freezer-safe baking pan sprayed with cooking spray; top with reserved shredded cheese. Cover with plastic wrap, then foil. Freeze up to 2 months.
- WHEN READY TO SERVE:
- Heat oven to 350°F. Unwrap frozen casserole; cover loosely with foil. Bake 1 hour 20 min. or until heated through, uncovering after 1 hour. (Or, thaw frozen casserole overnight in refrigerator, then bake [uncovered] in preheated 350°F oven 35 to 40 min. or until heated through. Or to omit the freezing step to serve casserole right away, bake [uncovered] casserole in preheated 350°F oven 25 min. or until heated through.)
Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 18 g
SPINACH AND ARTICHOKE QUINOA CASSEROLE
Make and share this Spinach and Artichoke Quinoa Casserole recipe from Food.com.
Provided by Jo SB
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
- Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
- Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
- Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.
Nutrition Facts : Calories 275.3, Fat 10.3, SaturatedFat 4.4, Cholesterol 22.3, Sodium 271.7, Carbohydrate 33.6, Fiber 7.1, Sugar 1.6, Protein 13.9
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