Quinoa, Spinach & Artichoke Casserole | The Kitchen Scout

Ingredients

• 1 1/4 cups quinoa (whole grain or white), rinsed and drained
• 1 3/4 cups water
• 1 bay leaf
• 1 teaspoon kosher salt, divided
• 4 Tablespoons unsalted butter
• 2 large leeks, trimmed, cleaned and thinly sliced
• 4 scallions, white and light green parts finely chopped
• 2 cloves garlic, minced
• 3 cups packed spinach or chopped kale
• 1/4 cup flour
• 2 cups whole milk, at room temperature
• 1 cup vegetable broth or low-sodium chicken broth
• Black pepper
• Tabasco sauce
• I cup grated sharp white cheddar cheese
• 1 cup grated gruyere cheese
• 3/4 cup whole-milk ricotta cheese
• 1, 9-ounce package frozen artichoke hearts, defrosted and chopped
• 1/4 cup chopped fresh chives
• 1/2 cup grated parmesan cheese
• 1/2 cup panko bread crumbs
• extra virgin olive oil for drizzling