One-Pan Spring Tuscan Quinoa Bake
Ingredients
The base
-
3
cups
cooked quinoa
-
1/3
cup
olive oil
-
1/4
cup
sun-dried tomato pesto
Herbs and spices
-
1
tablespoon
dried basil
-
2
teaspoons
dried oregano
-
1
teaspoon
dried parsley
-
1
teaspoon
dried dill
-
1
teaspoon
crushed red pepper
-
1-2
cloves
garlic, minced or grated
-
to taste
salt and pepper
Vegetables and toppings
-
1/3
cup
kalamata olives, halved
-
1/3
cup
roasted marinated artichokes, drained and chopped
-
2
tablespoons
pickled pepperoncinis, chopped (optional)
-
2-3
red bell peppers, sliced
-
cherry tomatoes
for topping
-
freshly torn basil
for topping
Cheeses
-
4-8
ounces
ricotta cheese (omit for vegan)
-
8
ounces
mozzarella cheese, shredded (omit or use vegan cheese for vegan)
-
2-4
ounces
pecorino cheese, freshly grated (omit for vegan)
Optional protein
-
8-12
pieces
pepperonis (optional)
Instructions
- Preheat the oven to 375°F.
- In a baking dish, combine olive oil, sun-dried tomato pesto, dried herbs, crushed red pepper, garlic, salt, and pepper.
- Add cooked quinoa, olives, artichokes, and pepperoncinis to the dish and mix well.
- Dollop ricotta over the mixture and gently combine.
- Sprinkle mozzarella cheese on top and add sliced red peppers.
- If using, place pepperonis on top and sprinkle with pecorino cheese.
- Drizzle with more olive oil and bake for 40 to 45 minutes until the top is browned and peppers are softened.
- Garnish with fresh basil and cherry tomatoes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
705
Total fat
40g
Total carbohydrates
60g
Total protein
25g
Sodium
600mg
Cholesterol
50mg
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