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batch of golden-brown gluten-free banana nut breakfast bars

GF Pesto Quinoa Veggie Bake

A healthy, hearty quinoa bake packed with roasted vegetables, fresh spinach, and garlicky pesto. Golden melted cheese on top makes it cozy and satisfying, perfect for lunch, dinner, or meal prep for the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main dish
Cuisine: Vegan-Friendly
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup chopped spinach
  • 1/2 cup shredded mozzarella or vegan alternative
  • 1/4 cup pesto gluten-free
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • Salt and pepper to taste
Optional: roasted mushrooms, asparagus tips, or pine nuts for crunch.

Method
 

  1. Preheat oven: Set oven to 375°F (190°C).
  2. Cook quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then simmer, covered, for 15 minutes until liquid is absorbed.
  3. Roast vegetables: Toss zucchini, red bell pepper, and cherry tomatoes with olive oil, garlic, salt, and pepper. Roast for 15–20 minutes until slightly caramelized.
  4. Combine ingredients: In a large bowl, mix cooked quinoa, roasted vegetables, spinach, and pesto. Adjust seasoning as needed.
  5. Assemble bake: Transfer mixture to a greased baking dish. Top with shredded mozzarella.
  6. Bake: Bake for 15–20 minutes until cheese melts and turns golden brown.
  7. Serve: Let it cool 5 minutes, then slice and enjoy.

Notes

  • You can swap in seasonal vegetables based on what’s fresh.
  • Leftovers reheat well in the oven or microwave.
  • For a vegan version, use vegan cheese or nutritional yeast.
  • Adding chickpeas or black beans can boost protein content.