1 ½ cups quinoa, uncooked
2 ½ cups water
1 large onion
4 large garlic cloves, minced
1 tbsp avocado oil
2 cups any milk
1 tbsp cornstarch
2 cups artichoke hearts, coarsely chopped*
11 oz package (4 large handfuls) spinach
½ cup 91 oz) parmesan cheese shredded
¾ cup white cheddar (mozzarella) cheese, shredded & divided
½ tsp salt
Ground black pepper, to taste
Cook quinoa as per package instructions and set aside. Preheat oven to 375 degrees F and spray 9”x13” baking dish with cooking spray
Preheat a large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, parmesan cheese, ½ cup cheddar cheese, quinoa (fluff with a fork a bit before adding), ½ tsp salt and pepper. Stir until cheese is melted.
Transfer mixture to prepared baking dish, level and sprinkle with remaining ¼ cup cheese. Bake uncovered for 25 minutes. Serve Hot.