Spinach & Artichoke Quinoa Bake

This Spinach & Artichoke Quinoa Bake is a delicious and nutritious vegan dish that combines the flavors of spinach and artichoke in a creamy quinoa base. It's perfect for a satisfying dinner or a hearty side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14 oz artichoke hearts, drained and chopped
• 4 cups fresh spinach, chopped
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put the quinoa and vegetable broth in a medium saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed

Warm up the olive oil in a big pan over medium-low heat

Add the diced onion and cook for about 5 minutes, until the onion turns clear

Cut up some garlic and add it

Cook for one more minute

Add chopped artichoke hearts and spinach, and cook until the spinach wilts

Mix nutritional yeast, dried thyme, salt, and black pepper in a small bowl with a whisk

Add the cooked quinoa to the pan with the vegetables after you pour this mixture in

Stir everything together until it's well mixed

Put the mixture in a baking dish

Cover the whole thing with breadcrumbs

Bake in an oven that is already hot for 20 to 25 minutes, or until the edges start to bubble and the top turns golden brown

Before serving, sprinkle with chopped fresh parsley