Begin by rinsing the uncooked quinoa under cold water to remove any bitterness. In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed. Set aside.
In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add 1 cup of finely chopped red bell pepper and sauté for about 3-4 minutes, until softened. Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly for about 1 minute to create a roux.
Gradually whisk in 1 ½ cups of milk, ensuring there are no lumps. Stir in 1 teaspoon of chicken bouillon powder, ½ teaspoon of Italian seasoning, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and black pepper to taste. Allow the sauce to simmer for about 5 minutes, or until it thickens.
Add the roughly chopped artichoke hearts and spinach to the skillet, stirring until the spinach wilts. Fold in 1 cup of plain Greek yogurt and 1 - 2 cups of shredded cooked chicken, ensuring everything is well incorporated.
Gently fold the cooked quinoa into the creamy mixture until fully combined. Taste and adjust the seasoning if necessary.
Preheat your oven to 350°F (175°C). Transfer the creamy quinoa mixture into a greased baking dish.
In a small bowl, mix together 1 cup of shredded Italian cheese blend, ½ cup of Panko bread crumbs, ½ teaspoon of dried parsley, and ½ teaspoon of garlic seasoning (or garlic powder). Drizzle with 1 tablespoon of melted butter and sprinkle the mixture evenly over the top of the quinoa.
Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly. Enjoy this delightful Creamy Spinach and Artichoke Chicken Quinoa warm from the oven!
