Quinoa Bake with Pesto
Servings: 6-8
Prep time: 30
Total time: 20 minutes

This yummy recipe is a twofer – you get a recipe for a delicious arugula and pumpkin seed pesto that you can freeze for later use on pastas and on steamed veggies, and a tasty, easy weeknight crowd pleasing dinner that can use up leftover quinoa or veggies you have in the fridge. Perfect! Try it!


  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a blender, combine garlic and pumpkin seeds. Blend until fully chopped. Add arugula and blend until fully chopped.  Slowly drizzle in oil until smooth and a thick paste forms.
  3. In a large bowl, mix vegetables with half of arugula mixture and 1 tablespoon oil. Arrange on parchment-lined baking sheet and roast until soft and lightly browned, about 25 minutes.
  4. In a large bowl, combine remaining pesto, vegetables, quinoa, and 1 cup of cheese.
  5. Pour mixture into a 9x9 baking dish. Top with remaining cheese.
  6. Bake until cheese is melted and lightly browned on top, about 20 minutes.


  • 2 cloves garlic
  • 2 tablespoons pumpkin seeds
  • 2 cups arugula, packed
  • 1/3 cup olive oil, plus 1 tablespoon olive oil, divided
  • 5 cups chopped assorted vegetables of your choosing (mushrooms, cauliflower, onion, broccoli etc.)
  • 3 cups quinoa, cooked according to package directions
  • 1 ½ cups shaved Parmesan cheese, divided

Nutritional Information


537 cals


24 g

Saturated Fat

6 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

12 g


61 g


2 g


8 g


22 g


291 mg

*per serving

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