This Easy Pesto Asparagus Quinoa Recipe is a fresh, vibrant dish packed with creamy pesto, tender asparagus, fluffy quinoa, and melty cheese — all baked to bubbly perfection. It’s a wholesome, one-pan wonder that’s bursting with flavor and ready in no time!

This one skillet pesto asparagus quinoa recipe is one of our favorite healthy dinners that takes hardly any work on your part. Vibrant basil pesto is the perfect addition to take simple quinoa to spectacularly delicious! We are using vegetable broth to cook the quinoa too which makes this a scrumptious vegetarian recipe!
Casseroles have always done well here at Oh Sweet Basil! They are family friendly and usually easy on the budget. We will forever loooove our teriyaki chicken casserole and of course, my mom’s busy day casserole. But this asparagus pesto quinoa casserole is probably our most healthy casserole, so everyone needs to try it!

What is Quinoa?
Quinoa is a flowering plant with edible seeds. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.
It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Quinoa is often used as an alternative for grains such as rice. In fact, we transformed our popular cilantro lime rice into cilantro lime quinoa. It’s fabulous!

What is Needed to Make Pesto Quinoa with Asparagus?
You only need one skillet and a few simple ingredients to make this easy weeknight dinner recipe! Here is everything you’ll need:
- Olive Oil: Helps cook the asparagus and tomatoes.
- Asparagus: Trim the spears and chop them into 1-2″ pieces.
- Sea Salt: Amplifies the flavor of the dish.
- Grape Tomatoes: Cherry tomatoes also work great.
- Sun-Dried Tomatoes: Adds extra flavor to the dish.
- Quinoa: Any type of quinoa works great in this recipe. We used white quinoa this time.
- Vegetable Broth: Adds more flavor than just using water. It can be substituted with chicken broth if desired.
- Pesto: You can make your own from scratch or buy a bottle at the grocery store.
- Mozzarella Cheese: I prefer to buy a block and grate it myself so the best gooey meltiness.
- Basil Leaves: Adds a pop of freshness.
- Lemon: Adds acidity.
The measurements needed of each ingredient can be found in the recipe card at the end of the post.

Is Asparagus a Weed?
Asparagus is a perennial flowering plant. Its young shoots are used as a spring vegetable. It is often found growing wild along ditch banks. So I guess it could be considered a weed, but it’s the best dang weed I’ve ever eaten. Ok, this just got weird! I just LOVE asparagus!
Is Asparagus Good For You?
Asparagus is loaded with nutrients. It is a good source of fiber, folate, vitamins A, C, E and K.
It also contains a mineral that helps control blood sugar.

How to Make Asparagus Pesto Quinoa
There are two main steps for making this easy quinoa casserole…a little sauteing on the stovetop and then some baking time in the oven. From start to finish, you’ll have dinner on the table in under an hour! Here are the steps:
- Prep: Preheat the oven to 375℉. Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat.
- Sauté: Add the asparagus to the pan and cook until tender. Season with sea salt then remove to a plate. Add a little more olive oil and add the grape tomatoes and sun-dried tomatoes and sauté for a few minutes.
- Combine: Add the quinoa and stir to combine then add the vegetable broth and pesto and mix everything together. Bring everything to a boil then add a lid and place in the oven.
- Bake: Allow the casserole to bake for 30 minutes. Change the oven to broil.
- Broil: Remove the lid, sprinkle with cheese and let it broil for a few minutes to melt the cheese.
- Garnish: Add the basil leaves to the top and squeeze some fresh lime juice over the top and serve immediately.
The complete recipe card can be found at the end of this post where the recipe can also be printed or saved.

Substitutions and Variations
Depending on the time of year, you can add seasonal vegetables like zucchini, cauliflower, peas, corn, bell peppers, etc. Add them in with the asparagus and sauté until tender.
If you are looking for even more protein, add a grilled chicken breast, some salmon, shrimp or steak.

Why You Will Love This Recipe
Flavor: Between the pesto, tomatoes, and asparagus, this casserole is loaded with bold flavor.
Texture: Cooked quinoa is light, fluffy and slightly chewy combined with the crispy asparagus and melty cheese, you touch on all the textures.
Healthy: One serving of this quinoa recipe will give you 9 grams of protein, 5 grams of fiber, just 31 grams of carbohydrates and many other important vitamins and nutrients.
Easy: I mentioned this earlier but all you need is a little bit of sauteing time and the rest of the work is done in the oven.
Meal Prep: This recipe stores extremely well and reheats even better. The flavors just get better with time so this recipe is perfect for meal prepping healthy meals throughout the week.
Meatless: I like to try and have at least one meal per week be meatless, and this vegetarian recipe is one of our favorites! It’s so hearty and satisfying.

Storing and Reheating
Casserole leftovers should be stored in the refrigerator in an airtight container. They will keep for 3-5 days. Leftovers can be reheated in the microwave or in the oven. I prefer reheating in the oven if I have the time. Place in an oven-safe dish and reheat in an oven preheated to 350 degrees F. It will take around 15 minutes to heat through.

This one skillet pesto asparagus quinoa dish is a delicious and easy vegetarian meal that can be whipped up in no time. With protein-packed quinoa and flavorful pesto sauce, it’s a healthy and filling option for any day of the week.
More Healthy Quinoa Recipes:
- Sausage Kale Quinoa Skillet
- Mediterranean Quinoa Bowl
- Fall Chicken Stew
- Aussie Bites Copycat
- Vegan Burrito Bowls
- Cilantro Lime Quinoa
- Chocolate Blueberry Quinoa Bark
Watch How This Asparagus Pesto Quinoa is Made…
Pesto Asparagus Quinoa
Description
Equipment
Ingredients
- 2 Tablespoons Olive Oil, divided
- 2 Cups Asparagus, trimmed and chopped into 1-2″ pieces
- Sea Salt
- 1 ½ Cups Grape Tomatoes
- ½ Cup Sun-Dried Tomatoes
- 1 Cup Quinoa
- 2 Cups Vegetable Broth
- 1 Cup Pesto
- Mozzarella Cheese, shredded, about 1 cup
- Basil Leaves, whole
- ½ Lemon, juiced
Instructions
- Preheat the oven to 375℉.
- Add 1 tablespoon of the olive oil to a cast iron skillet (with a lid) over medium-high heat.2 Tablespoons Olive Oil
- Add the asparagus and sauté until tender. Season to taste with sea salt. Then remove to a plate.2 Cups Asparagus, Sea Salt
- Add the remaining olive oil to the pan, when shimmering, add the grape tomatoes and sun-dried tomatoes and sauté for a few minutes.1 ½ Cups Grape Tomatoes, ½ Cup Sun-Dried Tomatoes
- Add the quinoa and stir everything together.1 Cup Quinoa
- Add the vegetable broth and pesto and stir to combine. Bring to a boil then add the lid.2 Cups Vegetable Broth, 1 Cup Pesto
- Place the skillet into the oven for 30 minutes.
- Remove the lid, sprinkle the cheese over the top. Change the oven to broil and place the skillet into the oven for a few minutes to melt the cheese.Mozzarella Cheese
- Remove from the oven, add the fresh basil leaves over the top and squeeze a little lemon juice over the top and serve immediately!½ Lemon, Basil Leaves
jess
Hello, Has anyone frozen this dish? How does it turn out? How do you re-heat?
Sweet Basil
It’s a little tricky to freeze because of the cheese and asparagus. 🙁
Anonymous
I’m not sure I would tote this as healthy! I calculated the calories and if you were to divide it into 4 the calories are 600 per serving. That’s A LOT of calories, especially if you have anything else with it. Cut the pesto by 1/4, do not use oil, cut the cheese by at least half then maybe you can call it healthy. Pesto, oils, and cheeses are really caloric dense! A little goes a long way.
Rebecca
Help! I started making this and have the quinoa on the stove and the veggies in the oven, but turns out the pesto I thought I had is all gone! What can I substitute?
Sweet Basil
Hi Rebecca, I’m so sorry I was unable to get online yesterday and missed this. You really can use so many things like just sun dried tomatoes and their olive oil, seasoning and olive oil, you can make a cream sauce with just butter, flour, milk and seasoning of choice, the possibilities are endless! Just think of the quinoa like pasta and you can do anything, even just plain old butter. 🙂
Mary
Thinking of adding shredded chicken to this dish. Has anyone tried that?
Sweet Basil
We do and love it!
Patty Carlson
How do you make your pesto?
Sweet Basil
HI Patty! This is our favorite recipe, http://www.ohsweetbasil.com/2013/09/classic-pesto-recipe-and-how-to-store-pesto.html
Karhy Lavezzo
Great recipe!!! Yes to cooking asparagus much less than 45 minutes…10 works for me- going lighter on the cheese eases up some calories & still leaves it tasting great!!
Linda
Roasting those veggies for 45 minutes is way too long. I roasted mine for 20 minutes and actually that was too long. I usually roast mine for about 5 minutes. The dish is good, but I can’t imagine that it would be if you burned the vegetables.
Sweet Basil
Hi Linda,
At what temperature do you roast? Mine aren’t ever cooked at 5 minutes, but I’m always happy to keep trying new ways. 🙂
Joy
Is 45 minutes too long to roast the asparagus? It usually only takes about five minutes to roast them. Are they supposed to be overcooked
?
Sweet Basil
well, mine are a tad chunky so maybe the skinny ones could be half the time.
Jenny @ BAKE
This looks absolutely amazing, it would be the perfect dish to use up any left over vegetables in the bottom of your fridge at the end of the week too. I hope your little one gets out of the picky eating phase soon!
Shari Kelley
Your post made me laugh. I remember those days. It does get better! Your casserole looks so cheesy and comforting! Thanks for sharing it with us.
katie
This looks so good and that ooey gooey cheese is calling my name!!!
Sweet Basil
I stinking love that cheese! Glad you are with me!
cheri
What a great combination, great dish!
Sweet Basil
Thank you Cheri!
Gaby
What a fantastic, comforting dinner!
Sweet Basil
Thanks Girl!
Norma | Allspice and Nutmeg
Sounds wonderful! I love all that melty cheese on top.
Sweet Basil
Thanks Norma!!
Alaina {Fabtastic Eats}
Love this! My kids are pretty good eaters, though my oldest is starting to ignore meat anytime I put it on his plate! oh boy. This sounds fantastic! Adding it to my menu plan for the next few weeks! YUM!
Sweet Basil
Why do they do that?! And meat is my favorite part!
Kelli @ The Corner Kitchen
Yum….this looks so easy, healthy and totally delicious!
Sweet Basil
Thanks Kelli! Trying to keep it as yummy as your recipes!
Liz @ The Lemon Bowl
This sounds so dreamy!!
Meagan @ A Zesty Bite
Oh wow this quinoa recipe is amazing. I can’t wait to try it out.