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