Spinach Quinoa Casserole

Spinach Quinoa Casserole

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This Spinach Quinoa Casserole has become one of my favorites to make. I was thumbing through one of my mother’s old recipe magazines, you know – the kind you get when you purchase so much in a particular store and they throw circular of recipes in your grocery bag. I believe this was an old Winn Dixie magazine from the late 1990’s and it was for a rice pilaf pie recipe and me being a big quinoa fan, I immediately started working on different variations of this recipe in my head. After much discussion with myself and a couple of fails, I came up with this delicious Spinach Quinoa Casserole.

Once I had my Spinach Quinoa Casserole perfected, it was time to invite the kids and grand-kids over for dinner to see if this dish would pass inspection. Well, guess what? It passed even with our pickiest of eaters. This kind of dish is not one of the easiest to get kids to eat, especially with all that fresh tasty spinach and arugula that it contains! What a great way to get them to eat their greens.

Spinach Quinoa Casserole

Spinach Quinoa Casserole

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 8 squares

Serving Size: 1 square

Spinach Quinoa Casserole

Spinach Quinoa Casserole is a tasty way to get the family around the table! The nuttiness of the quinoa, cumin, leeks, and baby spinach is a wonderful warm and inviting taste of goodness.


  • 1 large or 2 medium – Leeks – cleaned and sliced thin*
  • 3 Tbsp. – Coconut Oil
  • ½ tsp – Ground Cumin
  • ½ tsp – Salt and Pepper or to taste
  • 2 cloves – Garlic – minced
  • 4 cups – Chicken Broth
  • 1 cup – Quinoa – uncooked
  • 1 – 5 oz container – Baby Spinach – rinsed
  • 1 – 5 oz container – Baby Arugula – rinsed
  • 2 - Eggs
  • 1 – Egg White
  • ¼ cup – Parmesan Cheese – grated
  • 6x10 inch Casserole Baking Dish – greased


  1. Preheat oven to 350 degrees
  2. In a medium stock pot saute sliced leeks in coconut oil for 5 minutes on med. Add garlic, cumin, salt, and pepper. Cook for an additional 3 minutes.
  3. Add chicken broth and bring to a rolling boil. Once boiling add quinoa and reduce heat to low, cook for 15 minutes.
  4. Add spinach and arugula mixing well, cook for an additional 3 minutes on low. Remove from heat and drain. Allow to cool for 5 minutes.
  5. While spinach mixture is cooling in a large bowl mix eggs, egg white and parmesan cheese until well combined. Stir in spinach mixture. Spread into prepared pan. Bake for 30 minutes. Serve warm.


*Make sure to clean and rinse the leek really well as they can hold dirt in the layers and will make them gritty if not cleaned well.

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What a fantastic evening we had. It was tons of fun playing “name that ingredient”. The one that picked the most correct ingredients got to help serve up dessert (which means they ended up with more whipped cream on theirs than anyone else).  It’s such a wonderful game to play because they have to keep tasting the dish to be able to guess what’s in it. Yep, I was wearing my Grammie thinking hat at dinner that night. This Spinach Quinoa Casserole is a great way to start an evening of fun around the kitchen table.

Oh, they’ve decided that once a month it’s “name that ingredient” night in our house. I wonder what I can make for them next time, and will I be able to sneak in something that will stump them!

From my kitchen to yours,

Tina Marie


Want to try another great quinoa recipe? Try my Quinoa Oatmeal Cranberry Cookies.

Have you ever played “name that ingredient”?

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