This easy, gluten-free Quinoa Casserole tastes like spinach and artichoke dip in a healthy, weeknight dinner form, that is sure to be a crowd pleaser! Cauliflower Alfredo sauce makes it extra creamy!

Why You Will Love This Quinoa Casserole
- It tastes great: with tangy artichokes, combined with ooey-gooey salty Parmesan cheese and vibrant, FRESH, HEALTHY spinach.
- It is comforting: with super smooth and luscious, melty cheese swimming in CREAMY, secret-hidden-vegetables and garlic sauce around chewy quinoa.
- It has cauliflower Alfredo sauce: although it is not new and hot and trendy anymore, it’s still incredibly creamy and fills your tummy with happiness.

What is Cauliflower Alfredo Sauce?
Cauliflower Alfredo sauce is made up of puréed cooked cauliflower, milk, and cheese. It has less fat and fewer calories than traditional Alfredo sauce, which includes butter, heavy cream, and Parmesan cheese. Those following a gluten-free, low-carb, or vegetarian diet should consider cauliflower Alfredo sauce, if you haven’t already. It’s most associated with pasta but we’re going to go in another direction with this recipe.
There’s this odd thing that happens when you put a little bit of roasted garlic, tender and golden brown onions, a dash of salt and pepper and a few healthy tablespoons of salty stock into a blender….then add cauliflower. It’s odd in the fact that you’re eating pureed vegetables are you’re TOTALLY okay with it. Like, on its own.

INGREDIENTS
- 1 small head garlic, chop it in half if it’s quite large
- 1/2 cup quinoa, uncooked
- 2 cups reduced-sodium vegetable broth, divided
- 3/4 tsp salt, divided
- 1 cup water
- 3 cups cauliflower, cut into bite-sized florets, 260 grams
- 1/2 tbsp olive oil
- 1/3 cup onion, roughly chopped
- 1/4 tsp crushed red pepper flakes
- black pepper
- 1/2 14.5-oz can quartered artichoke hearts, drained and roughly chopped, about 3/4 cup packed
- 1 1/2 cups roughly chopped spinach leaves, packed
- 1/2 cup grated Parmesan cheese, divided

INSTRUCTIONS
Prepare
Preheat your oven to 400°F. Chop the top of the head of garlic off so the tips of the cloves are exposed and rub a drizzle of olive oil into the head of garlic. Place two pieces of tinfoil on top of each other (shiny side inwards) and wrap the garlic up tightly. Place on a small pan and bake until the garlic is soft and roasted, about 35-40 minutes. Turn the oven down to 350°F. Spray an 8×8 inch pan with cooking spray and combine the quinoa, 1 cup of broth and 1/4 teaspoon of salt inside it, stirring well.
Bake
Cover with tinfoil and bake until the broth is absorbed, about 35-40 minutes.
Cook
While the quinoa cooks, combine the remaining broth and water in a large pot and bring to a boil. Once boiling, add in the chopped cauliflower, cover and boil until the cauliflower is fork-tender, about 6-7 minutes. While the cauliflower cooks, heat the olive oil in a medium pan over medium/high heat. Add in the onion and stir until golden brown, about 4-5 minutes. Using a slotted spoon, transfer the cauliflower into a large, high-powered blender. Add in the cooked onion, red pepper flakes, the remaining 1/2 teaspoon of salt and a few good pinches of pepper. Finally, add in 2 Tablespoon of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.
Blend
Blend until smooth and pureed, scraping down the sides as necessary.
Stir
Once the quinoa is cooked, stir in all of the cauliflower Alfredo sauce, along with the chopped artichoke hearts, spinach leaves and 1/4 cup of the grated Parmesan cheese. Stir until well combined and the spinach begins to wilt. Cover and bake for another 15 minutes.
Finish and DEVOUR
Finally, sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the casserole and bake, uncovered, until lightly golden brown, about 15-20 minutes. Let stand for 5-10 minutes (it’s hot) and DEVOUR!

How to store Quinoa Casserole
This casserole can last for up to four days in the fridge. You can also freeze it in a sealable freezer bag or wrap it in plastic wrap or aluminum foil. When it comes time to recommence eating, thaw it in the refrigerator and then reheat it in the oven or microwave. Be sure to let the casserole cool completely before storing it to prevent the growth of harmful bacteria.
Top Tips to Make Quinoa Casserole
Here are a few top tips for making quinoa casserole:
- Rinse the quinoa well before cooking it to remove any bitterness and improve its texture.
- Consider using a mix of different types of cheese, such as cheddar, Parmesan, and mozzarella, for a more complex flavor.
- Try different herbs and spices — basil, oregano, thyme, and paprika, for instance — to add depth and complexity to the casserole.

What to Eat with Quinoa Casserole
Quinoa casserole can be the star of your meal or play a supporting role. Because of this, you have more than a few options of what to serve with it:
- Some grilled romaine wedge salad with lemon vinaigrette
- Roasted vegetables, such as broccoli, brussels sprouts, or asparagus
- Grilled chicken, salmon, or shrimp
- A fresh fruit salad with berries and sliced citrus fruits
- Garlic bread or a loaf of crusty bread to dip in the casserole
- A dollop of sour cream or Greek yogurt to add a creamy texture to the dish
- A refreshing cucumber salad

Ingredients
- 1 small head Garlic Chop it in half if it’s quite large
- 1/2 cup Quinoa Uncooked
- 2 cups Reduced Sodium Vegetable Broth Divided
- 3/4 teaspoon Salt Divided
- 1 cup Water
- 3 cups Cauliflower Cut into bite-sized florets, 260 grams
- 1/2 tablespoon Olive Oil
- 1/3 cup Onion Roughly chopped
- 1/4 teaspoon Crushed Red Pepper Flakes
- Black Pepper
- 1/2 14.5 ounce can Quartered Artichoke Hearts Drained and roughly chopped, about 3/4 cup packed
- 1 1/2 cups Roughly Chopped Spinach Leaves Packed
- 1/2 cup Grated Parmesan Cheese Divided
Instructions
- Preheat your oven to 400°F.
- Chop the top of the head of garlic off so the tips of the cloves are exposed and rub a drizzle of olive oil into the head of garlic.
- Place two pieces of tinfoil on top of each other (shiny side inwards) and wrap the garlic up tightly. Place on a small pan and bake until the garlic is soft and roasted, about 35-40 minutes.
- Turn the oven down to 350°F.
- Spray an 8×8 inch pan with cooking spray and combine the quinoa, 1 cup of broth and 1/4 teaspoon of salt inside it, stirring well.
- Cover with tinfoil and bake until the broth is absorbed, about 35-40 minutes.
- While the quinoa cooks, combine the remaining broth and water in a large pot and bring to a boil.
- Once boiling, add in the chopped cauliflower, cover and boil until the cauliflower is fork-tender, about 6-7 minutes.
- While the cauliflower cooks, heat the olive oil in a medium pan over medium/high heat. Add in the onion and stir until golden brown, about 4-5 minutes.
- Using a slotted spoon, transfer the cauliflower into a large, high-powered blender. Add in the cooked onion, red pepper flakes, the remaining 1/2 teaspoon of salt and a few good pinches of pepper.
- Finally, add in 2 Tablespoon of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.
- Blend until smooth and pureed, scraping down the sides as necessary.
- Once the quinoa is cooked, stir in all of the cauliflower Alfredo sauce, along with the chopped artichoke hearts, spinach leaves and 1/4 cup of the grated Parmesan cheese.
- Stir until well combined and the spinach begins to wilt. Cover and bake for another 15 minutes.
- Finally, sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the casserole and bake, uncovered, until lightly golden brown, about 15-20 minutes.
- Let stand for 5-10 minutes (it’s hot) and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.


Jess @hellotofit says
I haven’t made cauliflower alfredo sauce yet!! Pinned this for near-future cooking!
Taylor Kiser says
OHMIGOSH WHAT?! YOU MUST, Jess it is seriously SO bomb! Let me know if you try it!
Cassie Tran says
The FOMO deal was actually with me and spaghetti squash until I tried it out last night–it was amazing! Now it’s BAKING with sweet potatoes and making beet hummus! I did try cauliflower “rice” in oatmeal, and it was so so good! I have to try it savory now.
Taylor Kiser says
Isn’t spag squash SO good! I eat it regularly and am totally obsessed with it!!
Cauli rice in oats? I NEED to try that!
Tieghan Gerard says
Wow and YUM!! This is totally my kind of meal! 🙂 Totally NEED to try this!
Taylor Kiser says
Thank you so much girlfriend! Happy weekend!
Crystal says
I have seen so many recipes lately that use artichokes; yet for some reason I am very hesitant to try it. However, this recipe looks so delicious!!
Taylor Kiser says
WHAT?! Artichokes are seriously so good! Salty and tangy and creamy all at the same time – you need to try them Crystal! And thanks!
Lauren Gaskill | Making Life Sweet says
You owe me a towel so I can wipe my face off from faceplanting into this casserole! 😛 😛 Absolutely amazing dear.
Taylor Kiser says
HAHA. I’ll send you one ASAP 😉 Thanks Lauren!
Liz says
Thank you Taylor. Sounds delicious. Have a good weekend!
Taylor Kiser says
Thanks Liz! And you too!
Marissa says
I just went for the middle at 375, the quinoa was done a little quicker but seemed to work out ok. It turned out tasty.
Taylor Kiser says
Good! I am glad you liked it! 🙂 Thanks for letting me know!
marissa says
Inspired to try this tonight! Curious if you’ve ever roasted the garlic and cooked the quinoa at the same time as a timesaver what temp would be best?
Taylor Kiser says
I can’t say that I have done that…I’m sorry! Let me know if you try it!
Jamie says
I just made this casserole for the second time– so yummy! My only complaint the first time I made it was that it got eaten too quickly. This time I doubled it and made it in my 2.5 quart casserole dish.
Taylor Kiser says
Haha I LOVE that complaint! So glad you like this Jamie!!
MC says
I just made this. Freaking amaze balls!! That being said, it was soooo time consuming and required lots of pots/pans. If you’re gonna make this, do yourself a favour and triple the batch because a) you’ll want left overs for the rest of the week and b) it’ll make it more worth the time and effort.
Totally a 5-star dish!
Taylor Kiser says
Hi MC! First off, I am SO pumped you loved it – woo hoo!
Thank you so much for the tips! It’s definitely time consuming, but worth it! Love the idea of tripling it! 🙂