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Vegan Quinoa Bake with Spinach & Artichokes

Spinach & Artichoke Quinoa Casserole

This quinoa casserole is creamy, rich, comforting and also a cinch to make. It’s everything you want from a casserole, but it's vegan, gluten-free and healthy!
Course Main Course
Cuisine American
Keyword quinoa bake, quinoa casserole, vegan casserole
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 350kcal


for the sauce

  • 1/2 cup raw cashews
  • 1 1/2 cups water
  • 1 tablespoon tamari (or miso paste)
  • 1 garlic clove
  • 1/2 a medium white onion
  • 1 tablespoon Italian seasoning
  • juice of 1 lemon
  • 3/4 cups water (or veggie broth for additional flavor)

for the casserole


  • Preheat the oven to 375ºF.
  • Add the cashews to a bowl and cover with boiling water. Allow to sit for 15 minutes. Drain the cashews and add them, along with the rest of the ingredients, into a blender. Blend on high until smooth.
  • In a large, oven-safe baking dish (13x9 works well), add the quinoa, chickpeas, artichokes, spinach and cheese. Stir togetehr so they're evenly distributed throughout the pan.
  • 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.
  • Bake on center rack for 35 - 40 minutes until casserole is bubbling and the quinoa is cooked. Remove and let cool for 5 minutes, then serve.
  • Garnish with a touch of cheese (or nutritional yeast) and enjoy!



Feel free to top your quinoa casserole with gluten-free breadcrumbs or vegan cheese for a little something extra!


Calories: 350kcal | Carbohydrates: 40g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Sodium: 755mg | Potassium: 453mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3782IU | Vitamin C: 17mg | Calcium: 114mg | Iron: 4mg