Spinach Artichoke Quinoa Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy baked quinoa and vegetable casserole with spinach, artichokes, and potatoes, enriched with cream cheese and melted mozzarella. Comforting and veggie-filled. Works as dinner or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups 2% milk
- 2 tablespoons salted butter
- 1/4 cup white whole wheat flour
- 4-oz. cream cheese (softened)
- 1/4 cup fat-free greek yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup shredded mozzarella
- 1.5 cups uncooked white quinoa
- 1 cup vegetable broth
- 4 cloves garlic (minced)
- 1 large russet potato (diced into small cubes)
- 1/2 medium yellow onion (finely diced)
- 2 15-oz. cans artichoke hearts (drained and diced)
- 5-oz. fresh spinach
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
At a glance
PER SERVING · TIME 43M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1013mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 388mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1013MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.