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- 1 1/2 cups uncooked quinoa, rinsed
- 3 cups water
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 9 oz fresh spinach leaves
- 2 cups chopped artichoke hearts (We use canned and drained artichoke hearts)
- 3 tablespoons butter
- 3 tablespoons all-purpose Gold Medal Flour
- 1 1/2 cups milk
- 3 oz cream cheese
- 1 1/2 cup shredded mozzarella cheese, divided
- Dash of red pepper flakes
- 1/2 cup feta cheese
- Salt and black pepper, to taste
- For the Parmesan Panko Topping:
- 4 tablespoons melted butter
- 3/4 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
View Full Recipe at Two Peas and Their Pod
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