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One Pan Spinach-Artichoke Quinoa Casserole

Author - Alyssa Rimmer

Spinach-Artichoke Quinoa Casserole made with a creamy cashew sauce I have made a total of two casseroles in my life.

The first, I shared years ago on the blog – it was one of my very first recipes (sheesh look at those photos!). The second, I’m sharing with you now.

Aside from the improved pictures, this casserole takes the cake. Meaning it's my new favorite. It’s seriously delicious. You know, one of those recipes that we could not stop eating.

It’s creamy. It’s rich. It’s comforting. It’s everything that you want from a casserole. Except this time we’re doing it a little bit differently.

Spinach-Artichoke QUINOA Casserole - a ONE-PAN meal perfect for the weeknight
Spinach-Artichoke dip has always been one of my guilty pleasures. If I saw it on a menu, I always ordered it. If it was served at a party, you better believe my plate was filled with it (along with some crostinis).

I loved the tanginess of the artichokes mixed with the silky texture of cream cheese. And of course, I always fooled myself into thinking it was good for me since there was spinach inside.

Now, your traditional spinach-artichoke dip is most certainly not healthy. Sure, it’s got all those fabulous flavors that you love, but the ingredients? My friends, those are not something I’d want to be eating on the reg.

For one, you already know me and dairy = no thanks. For two (second?), me and breadcrumbs are definitely not friends. And for three… well for three, I like to make things as healthy as possible and really, spinach-artichoke dip is riddled with unnecessary fats and calories.

Creamy, VEGAN & gluten-free - Spinach-Artichoke Quinoa Casserole
So what did I decide to do? I decided to make you a super duper healthy quinoa casserole that tastes pretty much exactly like spinach-artichoke dip, but doesn’t have all the junk in it.

Yes, it’s creamy. Yes, it’s decadent. And yes, it’s full-blown deee-lic-IOUS!

A healthy QUINOA CASSEROLE made with spinach, artichokes & chickpeas
How delicious you might ask? Well, if getting the thumbs up from Matt means anything to you (which now I’m realizing it likely doesn’t), then this dish was a home run. Not that he doesn’t normally like the food I make, because he does, but when I get a, “Wow, this is realllly good!”, I give myself a little pat on the back.

Job done. Mission complete. Nailed it!

And while the taste of this dish nearly knocked my socks off, I absolutely adore that it’s also the easiest thing to make on the planet. You can make it in one pan. One pan!

Easy clean up makes for the perfect weeknight meal AND makes awesome leftovers (I had it for lunch the next three days and it was still fantastic). Plus, it could even be transformed into a dip if you so choose.

But for now we’ll stick with this simple quinoa casserole that’s got a boat load of veggies inside, chickpeas and quinoa for added protein and a sensational cashew sauce to round it all out. Yep, I’m ready to go make this again!

A healthy QUINOA CASSEROLE made with spinach, artichokes & chickpeas
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One Pan Spinach-Artichoke Quinoa Casserole

It’s creamy. It’s rich. It’s comforting. It’s everything that you want from a casserole. Except this time we’re doing it a little bit differently.

Course Main Course
Cuisine American
Keyword artichoke, casserole, one pan, spinach
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 541 kcal
Author Alyssa


for the sauce

for the casserole


  1. Preheat the oven to 375 degrees F.
  2. Prepare the sauce by combining all ingredients in a high powered blender. Blend on high until smooth. Set aside to let thicken as you prepare the vegetables.
  3. In a large, oven-safe pan heat oil over medium heat. Add onion and saute until translucent, about 5 minutes.
  4. Add artichokes, chickpeas and spinach, and cook until spinach has wilted, another 2 - 3 minutes. Add quinoa and toss to coat.
  5. Pour sauce over veggie-quinoa mixture. Stir with a wooden spoon until evenly incorporated in the pan and all ingredients have been submerged in sauce.
  6. Sprinkle top with breadcrumbs and quinoa. Bake on center rack for 30 minutes until casserole is bubbling. Remove and let cool for 5 minutes, then serve.
  7. Garnish with a touch of cheese (or nutritional yeast) and enjoy!

Recipe Notes

Make your own gluten-free breadcrumbs at home! Simply cube a few slices of gluten-free bread, add to a baking sheet and toast in a 300 degree oven for 40 - 50 minutes until crispy and completely dried out. Let cool slightly then add to a food processor and process until coarse.

Nutrition Facts
One Pan Spinach-Artichoke Quinoa Casserole
Amount Per Serving
Calories 541 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Cholesterol 5mg2%
Sodium 979mg43%
Potassium 835mg24%
Carbohydrates 61g20%
Fiber 9g38%
Sugar 6g7%
Protein 19g38%
Vitamin A 2485IU50%
Vitamin C 25.6mg31%
Calcium 203mg20%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. i’ve had this bookmarked forever – been meaning to make it! do you rinse and drain the artichokes, or just add it all in? thanks!!

  2. This looks really good and I’m going to make it ASAP! Except… there anything I can use in place of miso paste? I really don’t want to eat soy anything…its so genetically engineered…

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