One Pan Pesto Quinoa Bake (easy dinner!)

A bowl of pesto quinoa and a black fork in it and a small wooden bowl of parmesan.

One Pan Pesto Quinoa Bake (easy dinner!)

A balanced, hassle-free quinoa bake that takes less than 10 minutes of prep time!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 386kcal

Author Danielle Brown

Cost $24

Equipment

1 casserole dish 9x13
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, 9x13 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!

Notes

You can either use homemade pesto or 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.

Drain and rinse both your quinoa and white beans before adding them to the casserole dish.

Nutrition