Description
Indulge in the deliciousness of this Vegetarian Quinoa Pesto Bake, a no-boil, one-pot wonder that combines protein-rich quinoa and hearty chickpeas with the vibrant flavors of pesto, sun-dried tomatoes, and fresh spinach. Perfect for busy weeknights or meal prep, this easy-to-make dish is not only satisfying but also packed with nutrients. Simply mix the ingredients in a casserole dish, pop it in the oven, and enjoy a wholesome meal without the fuss. With its rich flavors and colorful presentation, this bake is sure to be a family favorite!
Ingredients
Scale
- 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 (store-bought or homemade)
- 3 cups spinach leaves (torn)
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F. Lightly oil an 8×8 casserole dish with oil from sun-dried tomatoes.
- In a small pot, heat vegetable broth over medium-high until simmering.
- In the casserole dish, combine quinoa, chickpeas, sun-dried tomatoes, cherry tomatoes, pesto, red pepper flakes, garlic powder, onion powder, salt, and black pepper. Pour hot vegetable broth over the mixture and stir well.
- Cover tightly with foil or a lid and bake for 30 minutes.
- After baking, gently stir in spinach leaves and top with mozzarella cheese. Bake uncovered for an additional 10-15 minutes until cheese is melted and golden.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 30mg