Oh Sweet Basil · by Carrian Cheney
Pesto Asparagus Quinoa
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 30%
CARBS 31G30% OF CAL
5G FIBER19G OTHER7G TOTAL SUGAR
FAT 27G58% OF CAL
6G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan quinoa bake with asparagus, cherry tomatoes, pesto, and melted mozzarella, finished in the oven until bubbly. Wholesome and bursting with fresh flavors.
mainmediterraneancasserolegrain bowl🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Oh Sweet Basil →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 30%
CARBS 31G30% OF CAL
5G FIBER19G OTHER7G TOTAL SUGAR
FAT 27G58% OF CAL
6G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 608mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 759mg
- Calcium
- 296mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.