Pesto Quinoa & White Bean Bake
Ingredients
The base
-
1
tablespoon
olive oil
-
1
medium
shallot
-
1
clove
garlic
-
1
cup
quinoa
-
2
cups
vegetable stock
-
1 ¾
cups
cooked white beans
-
1
cup
unsweetened non-dairy milk
-
½
cup
vegan pesto
-
1
tablespoon
fresh lemon juice
-
to taste
sea salt
-
to taste
ground black pepper
-
a pinch
chili flakes (optional)
The vegetables
-
¾
lb
asparagus
-
3-4
radishes
-
to taste
chopped fresh dill, parsley, or chives
-
to taste
vegan 'parmesan' sprinkle (optional)
Instructions
- Preheat the oven to 400°F and grease a baking dish.
- In a saucepan, heat olive oil and sauté the shallot until translucent.
- Add garlic and sauté until fragrant.
- Stir in quinoa, then add vegetable stock and bring to a boil.
- Lower heat and simmer until liquid is mostly absorbed.
- Remove from heat and stir in white beans, non-dairy milk, pesto, lemon juice, salt, pepper, and chili flakes.
- Transfer the mixture to the baking dish and bake for 20 minutes.
- Prepare asparagus by cutting it into lengths and tossing with olive oil, salt, and pepper.
- Bake asparagus alongside the quinoa bake for about 15 minutes.
- Slice radishes and chop herbs for garnish.
- Serve the quinoa bake topped with roasted asparagus, radishes, and herbs.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
10g
Total carbohydrates
40g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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