Description
An easy and comforting dump and bake recipe that features quinoa, pesto, and a melty cheese topping. Perfect for busy nights!
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups broth (chicken or veggie)
- 1/3 to 1/2 cup pesto
- 1 cup cherry tomatoes (halved)
- 2 cups fresh or frozen spinach (thawed and squeezed)
- 1 cup shredded mozzarella
- Optional: cooked chicken, chickpeas, or white beans
- Salt and pepper to taste
Instructions
- Heat the oven to 375°F.
- Grab a baking dish, lightly oiling if necessary.
- Stir together quinoa, broth, and pesto in the dish.
- Add halved cherry tomatoes and spinach, mixing in optional proteins if desired.
- Cover the dish tightly with foil and bake for 30 to 35 minutes.
- Add mozzarella cheese on top and optionally sprinkle with parmesan.
- Bake uncovered for 10 to 12 minutes until cheese is melted and bubbly.
- Rest for 5 minutes before serving.
Notes
Feel free to swap ingredients based on what you have. Pesto options include basil, spinach, or sun-dried tomato. For added crunch, top with toasted pine nuts or walnuts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg