Instructions:

• Start by rinsing the uncooked quinoa under cold water to remove any bitterness. In a large pot, add 2 cups of water and bring it to a boil. Once boiling, add the rinsed quinoa, cover the pot, and reduce to a simmer. Cook for about 15 minutes or until the quinoa is fluffy and the water has absorbed. Remove from heat and set aside.
• In a skillet over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour to create a roux. Cook for about a minute until it’s lightly golden. Gradually add the milk, whisking continuously to avoid lumps. Stir in the chicken bouillon powder, Italian seasoning, onion powder, garlic powder, and black pepper. Continue to cook until the sauce thickens, about 3-5 minutes.
• To the thickened sauce, add the chopped artichoke hearts, fresh spinach, and shredded cooked chicken. Stir well to combine and allow the spinach to wilt down, about 2-3 minutes.
• In a large mixing bowl, combine the cooked quinoa and the creamy chicken mixture. Stir in the Greek yogurt until well blended. Transfer this mixture to a greased baking dish.
• In a small bowl, combine the shredded Italian cheese blend, Panko bread crumbs, dried parsley, and garlic seasoning. Drizzle with melted butter and mix until the crumbs are coated.
• Spread the topping evenly over the quinoa mixture in the baking dish. Preheat your oven to 350°F (175°C) and bake for 20-25 minutes, or until the top is golden and crispy.