Description
This easy Quinoa Pesto Bake Dump & Bake combines fluffy quinoa, chickpeas, juicy tomatoes, spinach, savory pesto, and melted mozzarella in one cozy casserole. It’s a simple vegetarian dinner packed with Mediterranean-inspired flavor and perfect for busy weeknights.
Ingredients
Scale
- 1 ¾ cups vegetable broth
- 1 cup quinoa, thoroughly rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 8 ½ ounces oil-packed sun-dried tomatoes, drained and roughly chopped
- 8 ounces cherry tomatoes, halved
- 6 ounces pesto, store-bought or homemade
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper, plus more for serving
- 3 cups fresh spinach leaves, torn into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1 small lemon, cut into wedges
- 1 teaspoon fresh lemon zest
Instructions
- Preheat the oven to 375°F. Lightly grease an 8×8-inch or similarly sized casserole dish. For extra flavor, use a little oil from the sun-dried tomatoes.
- Heat the vegetable broth in a small saucepan over medium-high heat until it reaches a rapid simmer.
- Add the quinoa, chickpeas, sun-dried tomatoes, cherry tomatoes, pesto, red pepper flakes, garlic powder, onion powder, salt, and black pepper to the prepared casserole dish.
- Pour in the hot vegetable broth and stir well to combine.
- Cover the casserole tightly with foil or a fitted lid. Bake on the middle oven rack for 30 minutes, or until the quinoa is mostly cooked. A little remaining liquid is normal.
- Remove the cover and stir in the spinach.
- Sprinkle the mozzarella evenly over the top.
- Return the casserole to the oven uncovered and bake for another 10–15 minutes, until the quinoa is tender and the cheese is melted and golden.
- Let the casserole rest for 5 minutes.
- Finish with fresh lemon zest, lemon wedges, and freshly ground black pepper. Serve warm.
Notes
- Rinse the quinoa thoroughly before using to remove its naturally bitter coating. Keep the casserole tightly covered during the first 30 minutes so the steam can cook the quinoa properly. If the quinoa still seems slightly wet after baking, allow the casserole to rest for 5–10 minutes before serving. The red pepper flakes are optional and can be adjusted to taste. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking / Dump and Bake
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 490 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 20 mg