Quinoa Pesto Bake
Ingredients
The base
-
1
cup
quinoa
-
1 and ¾
cups
vegetable broth
-
15
ounces
chickpeas
-
8 and ½
ounces
sun-dried tomatoes
-
8
ounces
cherry tomatoes
-
6
ounces
pesto
-
3
cups
spinach leaves
-
1
cup
shredded mozzarella
Seasonings
-
½
teaspoon
red pepper flakes
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
salt
-
⅛
teaspoon
black pepper
For serving
Instructions
- Preheat the oven to 375°F and oil the casserole dish.
- Heat the vegetable broth to a simmer.
- Combine quinoa, chickpeas, sun-dried tomatoes, cherry tomatoes, pesto, seasonings, and heated broth in the casserole dish.
- Cover the dish tightly and bake for 30 minutes.
- Stir in the spinach and top with mozzarella, then bake uncovered for an additional 10-15 minutes.
- Let rest for 5 minutes before serving with lemon wedges.
Nutrition Facts (estimated)
Servings
6 servings
Calories
506
Total fat
20g
Total carbohydrates
66g
Total protein
23g
Sodium
642mg
Cholesterol
17mg
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