Description
A wholesome and hearty dish featuring fluffy quinoa mixed with vibrant pesto, vegetables, and a cheesy topping.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 1 cup homemade or store-bought pesto
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 cup bell peppers, diced (any color)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
- Optional: pine nuts or walnuts for extra crunch
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the rinsed quinoa and vegetable broth in a medium saucepan and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 15 minutes.
- Add the prepared pesto, chopped spinach, diced bell peppers, and halved cherry tomatoes to a large mixing bowl.
- Fluff the quinoa with a fork and mix it with the veggies and pesto, seasoning with salt and pepper.
- Grease a baking dish with olive oil and pour the quinoa mixture into the dish, spreading it evenly.
- Top with shredded mozzarella and grated Parmesan cheese, and add optional nuts if desired.
- Bake in the oven for about 25-30 minutes until the cheese is bubbly and golden.
Notes
This dish can be customized with various veggies and serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg