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Cherry Tomato Quinoa Casserole
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Roasted Asparagus and Cherry Tomato Quinoa Casserole with Spinach Pesto

Cherry Tomato Quinoa Casserole is a cozy and delicious meal that the whole family will love. It's quick and easy to make and packed with so much plant-flavor.
Prep Time5 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Lunch
Servings: 2
Calories: 721kcal

Ingredients

For the roasted veggies

  • 0.5 pound green asparagus cut into bite-size pieces
  • 1.5 cup cherry tomato
  • 1-2 tbsp extra-virgin olive oil or melted coconut oil
  • sea salt to taste
  • black pepper to taste

For the pesto

  • 2 cups spinach
  • 1/4 cup raw unsalted cashew nuts raw or roasted
  • 2 clove garlic
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp nutritional yeast
  • sea salt to taste
  • black pepper to taste

For the quinoa

  • 1/2 cup uncooked quinoa rinsed
  • 1/2 cup grated mozzarella cheese (optional)
  • 1/2 cup Panko/breadcrumbs (GF if needed) use more breadcrumbs if not using cheese

Instructions

  • Preheat oven to 400° or 200°C.
  • Add cherry tomatoes and asparagus to a baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
  • Roast for 15-20 minutes. Toss in the middle to roast evenly.
  • Rinse and cook quinoa according to the instructions on the package. This will take approx 15-20 minutes.
  • Meanwhile, combine all pesto ingredients in a small blender or food processor (pestle and mortar work too). Process until smooth.
  • When the veggies are ready and quinoa is cooked, combine them with the pesto sauce. Stir well to combine.
  • Add to an oven-safe dish, top with cheese, if using, and panko and grill in the oven for 10 minutes or until nicely browned.

Notes

Any leftover can be eaten cold too. Easy lunch to take to work so don't be shy to make a little bit more!

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