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Quinoa Pesto Bake Recipe

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4 from 27 reviews

This Quinoa Pesto Bake is a hearty and flavorful vegetarian casserole combining protein-rich quinoa and chickpeas with vibrant sun-dried and cherry tomatoes. Tossed with aromatic pesto and spices, then baked until bubbly and topped with melty mozzarella, it’s a comforting and nutritious baked dish perfect for a wholesome weeknight dinner.

Ingredients

Base Ingredients

  • 1 and ¾ cup vegetable broth
  • 1 cup quinoa, rinsed thoroughly
  • 15 ounce can chickpeas, drained and rinsed

Vegetables & Seasonings

  • 8 and ½ ounces sun-dried tomatoes packed in oil, drained and roughly chopped
  • 8 ounces cherry tomatoes, sliced in half
  • 3 cups spinach leaves, torn into bite-sized pieces
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper, plus more for topping

Other

  • 6 ounces pesto (store bought or homemade)
  • 1 cup shredded mozzarella cheese
  • 1 small lemon, sliced into wedges for serving
  • 1 teaspoon fresh lemon zest (about 1 small lemon)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F. Lightly oil an 8×8 inch or similar sized casserole dish, preferably using some of the oil from the sun-dried tomatoes for extra flavor.
  2. Heat Broth: In a small saucepan over medium-high heat, bring the vegetable broth to a rapid simmer.
  3. Combine Ingredients: In the prepared casserole dish, add the rinsed quinoa, chickpeas, chopped sun-dried tomatoes, halved cherry tomatoes, pesto, red pepper flakes (if using), garlic powder, onion powder, salt, black pepper, and the heated vegetable broth. Stir everything thoroughly to combine.
  4. Bake Covered: Cover the dish tightly with aluminum foil, a lid, or an inverted baking sheet. Bake on the middle rack of the oven at 375°F for 30 minutes, until the quinoa is mostly cooked through. The mixture may be slightly liquidy at this stage, which is expected.
  5. Add Spinach and Cheese: Remove the dish from the oven and stir in the torn spinach leaves. Evenly sprinkle the shredded mozzarella cheese on top.
  6. Bake Uncovered: Return the dish to the oven uncovered and bake for another 10 to 15 minutes, or until the cheese is melted, golden, and the quinoa is fully cooked.
  7. Rest and Serve: Let the bake cool for 5 minutes before serving. Add fresh lemon wedges, lemon zest, and freshly ground black pepper to taste. Enjoy your flavorful and healthy quinoa pesto bake!

Notes

  • Use oil from the sun-dried tomatoes for extra flavor when greasing the baking dish.
  • Rinsing the quinoa thoroughly is important to remove its natural bitterness.
  • The casserole may look slightly liquidy after the first bake; this is normal and will be absorbed during the second bake.
  • Feel free to use homemade pesto to control flavors and ingredients.
  • For a spicier dish, increase the red pepper flakes to taste.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Find it online: https://deliciousyum.com/quinoa-pesto-bake-recipe/