- 1 1/2 cups quinoa, uncooked
- 2 1/2 cups water
- 1 large onion, thinly sliced
- 4 large garlic cloves, minced
- 1 tbsp avocado oil
- 2 cups milk can use any milk even unsweetened almond milk
- 1 tbsp cornstarch
- 2 cups artichokes hearts, coarsely chopped
- 11 oz spinach about 4 large handfuls
- 1/2 cup Parmesan cheese, shredded
- 3/4 cup mozzarella cheese, shredded divide
- 1/2 tsp salt
- Ground black pepper to your taste
- Cooking spray I used Avocado oil
1. Cook quinoa as per package instructions and set aside. Preheat oven to 375 degrees. Spray or oil 9 x 13 baking dish.
2. Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
3. In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, Parmesan cheese, 1/2 cup mozzarella cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
4. Transfer mixture to prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.Store:
Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.
Freeze: Assemble, tightly wrap with plastic and then foil (after it cools), and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instruction +15 minutes.
Make Ahead: Assemble, cover and refrigerator for up to 48 hours. Bake as per instructions