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Vegetable Quinoa Bake With Pumpkin Seed Pesto
4.9
Rated 4.9 out of 5
4.9 out of 5 stars (based on 31 reviews)
30 min prep
6-8 servings
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... tasty, easy weeknight crowd pleasing dinner that can use up leftover quinoa or veggies you have in the fridge. Perfect! Try it!
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
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.
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.
In a large bowl, combine remaining pesto, vegetables, quinoa, and 1 cup of cheese.
Pour mixture into a 9x9 baking dish. Top with remaining cheese.
Bake until cheese is melted and lightly browned on top, about 20 minutes.
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