Vegetable Quinoa Bake With Pumpkin Seed Pesto

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6-8 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
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...

Ingredients

  • 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

Nutrition Facts

Calories

560 cals

Fat

25 g

Saturated Fat

7 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

13 g

Carbohydrates

61 g

Sugar

2 g

Fiber

8 g

Protein

24 g

Sodium

373 mg

Directions

  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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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