Spinach Artichoke Quinoa Casserole

Spinach Artichoke Quinoa Casserole

Servings: 8


  • 2 tbsp. Coconut oil (for greasing the casserole dish)
  • 3 cups Quinoa, cooked (1 cup of dry quinoa)
  • 1 package Frozen spinach, thawed, cooked and drained
  • 1 tbsp. Olive oil
  • 1 small Onion, diced
  • 2 Garlic cloves, minced
  • 1 can Artichoke hearts, chopped
  • 2 eggs, whisked
  • 2 cups plain Greek yogurt
  • 1 cup Italian blend cheese, shredded
  • 1/4 cup Pepper jack or Mexican blend cheese, shredded
  • 1/2 cup Manitoba Harvest Hemp Hearts
  • Salt and pepper, to taste


  1. Preheat oven to 375°F. Grease a 9x13 casserole dish with coconut oil or cooking spray.
  2. Add olive oil, onion, and garlic to a pan and cook for about 3 minutes. Add spinach, artichokes, and salt and pepper and cook for another 5 minutes.
  3. In a large bowl, combine eggs, Greek yogurt, cheeses and Hemp Hearts.
  4. Add the spinach mixture and quinoa to the cheese mixture and stir until all the ingredients are well mixed.
  5. Spoon the mixture into the casserole dish and top with extra cheese. Bake for 30 to 35 minutes or until the top is golden brown.