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
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