Pesto Veggie and Quinoa Bake
A hearty and flavorful bake combining quinoa and fresh vegetables with a delicious pesto sauce, perfect for a nutritious weeknight dinner.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1 cup) cherry tomatoes, halved
- (1 cup) zucchini, diced
- (1 cup) bell pepper, diced
- (1 cup) spinach, chopped
- (1 cup) pesto sauce
- (1 cup) shredded mozzarella cheese
- (1/4 cups) grated Parmesan cheese
- (1 tbsp) olive oil
- (1 tsp) dried oregano
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a saucepan, combine (1 cup) quinoa and (2 cups) vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is fluffy and liquid is absorbed.
- 3
While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine (1 cup) cherry tomatoes, (1 cup) zucchini, (1 cup) bell pepper, and (1 cup) spinach.
- 4
Add (1 cup) pesto sauce, (1 tbsp) olive oil, (1 tsp) dried oregano, (1/2 tsp) salt, and (1/4 tsp) black pepper to the vegetables. Stir until all the veggies are well coated.
- 5
Once the quinoa is cooked, add it to the vegetable mixture and stir to combine.
- 6
Transfer the quinoa and veggie mixture to a greased baking dish. Top with (1 cup) shredded mozzarella cheese and (1/4 cup) grated Parmesan cheese.
- 7
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
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