Quinoa Casserole Bowl &



  • 1 Bag (10 oz.) of Path of Life Original Quinoa and Kale blend, cooked according to package instructions
  • 1 (14 oz.) can Artichoke Hearts, drained, coarsely chopped and divided
  • 2 cups Baby Spinach
  • 2 cups prepared Alfredo Sauce
  • 1/2 cup quartered Grape Tomatoes
  • 1/2 cup Shredded Colby Jack Cheese
  • Optional: lightly crushed Buttered Crackers



Chef’s Tip: Substitute baby kale for spinach. Stir in sliced water chestnuts for a little extra “retro” in your casserole. Swap colby jack for your favorite cheese.

  1. Combine alfredo sauce and 1 cup artichokes in a blender; process until fairly smooth. Transfer to a microwave safe bowl; cover with plastic and microwave 2 minutes or until hot. Keep warm.
  2. Combine remaining artichokes, hot Path of Life (10 oz.) Original Quinoa and Kale blend, and spinach in a bowl. Cover and let stand 2 minutes to wilt spinach.
  3. Divide quinoa mixture among 4 bowls. Top with tomatoes, cheese, and crackers, if desired. Serve with warm sauce.

Serving Size: 3