Pesto Asparagus Quinoa
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!
Servings: 6
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
Notes
Use different seasonal veggies like zucchini, peas and more!
Refrigerate left overs for 3-5 days.
Nutrition
Serving: 1cup | Calories: 349kcal | Carbohydrates: 31g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 714mg | Potassium: 653mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1732IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 3mg