One-Pan Spring Tuscan Quinoa Bake.
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (44)

One-Pan Spring Tuscan Quinoa Bake.

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 31%
CARBS 29G28% OF CAL
4G FIBER21G OTHER4G TOTAL SUGAR
FAT 28G62% OF CAL
7G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pan quinoa bake with Tuscan flavors: pepperoni, fresh herbs, sun-dried tomatoes, and melted cheese. It's a healthy comfort food main dish.

mainitaliancasserolegrain bowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/3 cup olive oil
  • 1/4 cup sun-dried tomato pesto
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon crushed red pepper (or to your liking)
  • 1-2 cloves garlic (minced or grated)
  • salt + pepper (to taste)
  • 1/3 cup kalamata olives (halved)
  • 1/3 cup roasted (marinated artichokes, drained + roughly chopped)
  • 2 tablespoons pickled pepperoncinis (roughly chopped (optional))
  • 3 cups cooked quinoa*
  • 4-8 ounces ricotta cheese (omit for vegan version)
  • 8 ounces mozzarella cheese (shredded (omit or use vegan cheese for vegan version))
  • 2-3 red bell peppers (sliced)
  • 8-12 pepperonis (optional)
  • 2-4 ounces pecorino cheese (freshly grated (omit for vegan version))
  • cherry tomatoes + freshly torn basil (for topping)
PREP
10M
SODIUM
625MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.