Description
Experience a burst of flavors with this Vegetarian Quinoa Pesto Bake, a hassle-free, healthy dish that comes together in one casserole. Infused with the richness of pesto, the sweetness of sun-dried tomatoes, and the freshness of spinach, this bake is perfect for busy weeknights or meal prep. Simply combine the ingredients, pop it in the oven, and let it do all the work. Whether you’re serving it as a main course or side dish at gatherings, this nutritious quinoa bake will satisfy everyone at the table.
Ingredients
- 1 and 3/4 cup vegetable broth
- 1 cup quinoa (rinsed)
- 15-ounce can chickpeas (drained and rinsed)
- 8 and 1/2 ounces sun-dried tomatoes (drained and chopped)
- 8 ounces cherry tomatoes (halved)
- 6 ounces pesto
- 3 cups spinach leaves (torn)
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 375°F and lightly oil your casserole dish with sun-dried tomato oil.
- Heat vegetable broth in a small saucepan until simmering.
- In the casserole dish, combine quinoa, chickpeas, sun-dried tomatoes, cherry tomatoes, pesto, seasonings, and hot vegetable broth; stir well.
- Cover tightly with foil or a lid and bake for 30 minutes.
- Remove foil, stir in spinach and top with mozzarella cheese; bake uncovered for an additional 10–15 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg