Spinach Artichoke Quinoa Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian casserole made with quinoa, spinach, artichokes, and cheese bound with egg and Greek yogurt. Baked until set and golden, it's a hearty, protein-rich dinner that works well for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 cups quinoa (cooked (approx. 1 cup dry quinoa))
- 10 ounces frozen spinach (defrosted)
- 2 cups marinated artichoke hearts (chopped)
- 2 tablespoons olive oil
- 1 shallot (finely chopped)
- 3 garlic cloves (minced)
- 1/2 cup Italian blend cheese + a few tablespoons for topping
- 1/4 cup pepper jack cheese
- 2 medium size eggs
- 6 ounces plain non-fat Greek yogurt
- salt & pepper to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 641mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 257mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 641MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.