I’ve created dozens of one pan recipes because let’s be honest. Busy moms do not have hours to spend in the kitchen. My mess-free One Pan Pesto Quinoa Bake is a dinner you’re going to make again and again. Ten minutes of prep time and then the oven does all the hard work for you! This meal is plant-based, gluten-free, and really satisfying. Check out my One Pan Gnocchi, Viral One Pan Dumplings, and One Pot Mexican Quinoa next!
Why I Love This Recipe
- One Pan: Every mom needs a go-to one pan recipe in her back pocket. This One Pan Pesto Quinoa Bake is going to be your favorite cozy, easy meal. Get more One Pan & One Pot Recipes here!
- Mess-Free: When I say mess-free, I mean it. This dish is a true dump and bake situation. Add everything to a casserole dish and bake! You don’t even need to chop any of the veggies if you don’t want to dirty a cutting board.
- Veggie-Packed: Just because we’re making easy meals doesn’t mean we’re skimping on veggies. I chock this One Pan Pesto Quinoa Bake FULL of nutritious vegetables like broccoli, tomatoes, spinach, and artichokes.
Need an ingredient substitution?
Ask an AI for recommendations!
Jump to:
Notes on Ingredients
- Quinoa: I prefer to rinse my quinoa before using it to remove excess starch. You’ll need 1 cup of white quinoa but can substitute red or black quinoa.
- White Beans: Always drain and rinse your white beans super well to help prevent any gas and bloating.
- Artichokes: Use marinated (in water) artichokes and be sure to include the liquid in the casserole. This is going to majorly boost the flavor!
- Spinach: I use fresh spinach and chop it, but feel free to use frozen.
- Broccoli: Micro chop a full head of broccoli super finely, almost like rice or sand, and mix it into the casserole. You won’t even notice it’s there!
- Coconut Milk: You’ll need 1 can of full-fat coconut milk but just the fat skimmed off the top of the can. You can save the liquid and use it later in a fruit smoothie!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make One Pan Pesto Quinoa Bake?
- Preheat the oven to 400F.
- Add all ingredients to large, 9×13 casserole dish.
- Stir well until combined.
- Bake for 1 hour until all liquid has been absorbed and the quinoa and veggies are fully cooked.
- Garnish with fresh basil, parm, and serve!
- Step 1: First, add all of the ingredients to a large 9×13 casserole dish.
- Step 2: Then, stir well to combine.
- Step 3: Bake for 1 hour at 400F.
- Step 4: Finally, garnish with parmesan and basil and enjoy!
Commonly Asked Questions
Yes, you can make One Pan Pesto Quinoa Bake on the stove instead of the oven. You’ll add everything to a large stock pot, instead of a casserole dish, bring to a boil then reduce to medium-heat and let it cook for 20-25 minutes until liquid is absorbed and all of the veggies are cooked through. Stir in the spinach at the very end. You can also make this Stove Top Nourish Pot!
I either make my homemade vegan pesto or if I’m using store-bought, I love the Gotham Greens vegan pesto. It’s always super fresh! If you want to pack in extra veggies, you can make my easy vegan kale pesto.
Yes, quinoa is a naturally gluten-free grain similar to rice, making this One Pan Pesto Quinoa Bake a gluten-free friendly meal. Another gluten-free friendly dinner I love making is One Pot Enchilada!
Yes, you can substitute quinoa with rice instead but know that cook time may vary. It will likely take less than an hour, so I’d suggest you begin checking the dish around the 45-minute mark.
Save this for later?
We'll email this post to you, so you can come back to it later!
“Such a yummy and healthy dinner. A favorite for my fiancé and I!”
– Jordan
Extra Helpful Tips
- You can either make homemade pesto or use your favorite store-bought brand. I like the vegan Gotham Greens one.
- To freeze this dish, make it in a freezer-safe container, defrost in the fridge the day you want to eat it, and reheat in the microwave or stove top. You can either store it in single-serve portions or as one whole casserole.
- Need a more kid-friendly dinner? Try my hidden veggie vegan mac and cheese!
- Watch me make this recipe on Instagram!
If you tried this One Pan Pesto Quinoa Bake or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Pesto Quinoa Bake (easy dinner!)
Equipment
- 1 casserole dish 9×13
- 1 strainer for draining and rinsing beans and quinoa
Ingredients
- 1 cup quinoa dry
- 1 can white beans 14 oz, drained and rinsed
- 2 cups cherry tomatoes halved
- 1 jar marinated artichokes 14 oz, with liquid
- 2 cups spinach chopped
- 1 cup sun dried tomatoes packed in olive oil and chopped
- 1 head broccoli micro chopped
- 2 cups vegetable broth
- 1 can full fat coconut milk just use the thick fat part and save the liquid for later
- 1 cup pesto homemade or I use the vegan Gotham Greens brand
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon nutritional yeast
- fresh basil optional garnish
- dairy-free parmesan optional garnish
Instructions
- Preheat the oven to 400F.
- Add all ingredients to large, 9×13 casserole dish.
- Stir well until combined.
- Bake for 1 hour until all liquid has been absorbed and the quinoa and veggies are fully cooked.
- Garnish with fresh basil, parm, and serve!
Jordan from the HealthyGirl Team says
Such a yummy and healthy dinner. A favorite for my fiancé and I!