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Creamy Spinach and Artichoke Chicken Quinoa

This Creamy Spinach and Artichoke Chicken Quinoa is a delightful, hearty meal that combines classic flavors with wholesome goodness!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Quinoa:

  • 1 cup Uncooked Quinoa rinsed
  • 2 cups Water or Chicken Broth

For the Creamy Mixture:

  • 1 tablespoon Unsalted Butter for the roux
  • 2 tablespoons All-Purpose Flour
  • 1 cup Finely Chopped Red Bell Pepper
  • 1 cup Artichoke Hearts canned or frozen
  • 2 cups Fresh Spinach
  • 1.5 cups Milk any kind
  • 1 teaspoon Chicken Bouillon Powder
  • 0.5 teaspoon Italian Seasoning
  • 0.5 teaspoon Onion Powder
  • 0.5 teaspoon Garlic Powder
  • 1 cup Plain Greek Yogurt
  • 1-2 cups Shredded Cooked Chicken rotisserie or leftover

For the Topping:

  • 1 cup Shredded Italian Cheese Blend or any cheese you enjoy
  • 1 cup Panko Bread Crumbs or regular bread crumbs
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Garlic Seasoning
  • 1 tablespoon Melted Butter for topping

Instructions

  • Start by rinsing the quinoa under cold water. In a medium pot, combine the quinoa with water or chicken broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until fluffy. Remove from heat and set aside.
  • In a large skillet, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1 minute until lightly golden.
  • Stir in the red bell pepper, artichoke hearts, and spinach. Cook for about 3-4 minutes until the spinach wilts. Pour in the milk, followed by the bouillon powder, Italian seasoning, onion powder, garlic powder, and black pepper. Stir until well combined and simmer until slightly thickened.
  • Add the Greek yogurt and shredded chicken to the skillet. Gently fold in the cooked quinoa until everything is evenly coated in the creamy sauce.
  • Transfer the mixture to a greased baking dish. In a separate bowl, combine the cheese blend, panko, parsley, and garlic seasoning. Drizzle with melted butter and mix until the crumbs are coated.
  • Sprinkle the breadcrumb mixture evenly over the quinoa and chicken mixture. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes until the top is golden and crispy. Let cool for a few minutes before serving!

Equipment

  • Medium Pot
  • Large Skillet
  • Baking Dish
  • Whisk
  • Spatula

Notes

  • Rinse quinoa to remove bitter taste.
  • Adjust chicken bouillon according to salt preference.
  • Don't skip the baking step for a crunchy topping.
  • Add more Greek yogurt for creaminess if desired.
  • Leftovers can be stored in the fridge for 3-4 days.