Quinoa with Pesto and Roasted Tomatoes

5 from 2 votes

Vegetarian bowl full of Italian flavors. Cheesy Quinoa with Pesto and Roasted Tomatoes is an indulgent and healthy dish made in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Servings: servings

Calories: 487kcal

In a medium saucepan, bring quinoa and broth to a boil. Cover saucepan with a lid and cook on low heat for 15-20 minutes.
Remove saucepan from heat, leave the lid on, and let stand covered for 3 minutes or until broth is absorbed. Fluff quinoa with a fork.
Add spinach to the quinoa and stir for 1-2 minutes to allow spinach to wilt.
Stir in pesto and mozzarella cheese. Mix well.

Preheat broiler.
Slice cherry tomatoes in half and add them to a medium sized baking dish along with olive oil, garlic, and dried herbs. Stir to mix.
Broil tomatoes for about 10 minutes. Stirring once halfway through.
While the tomatoes are broiling, mix melted butter and breadcrumbs together in a bowl.
Take tomatoes out of the oven and sprinkle the butter and breadcrumb mixture on top of the tomatoes. Broil again for 3 minutes until the breadcrumbs are turn light brown and crunchy.
To assemble this dish, add pesto quinoa to a bowl and top with roasted tomato mixture. Serve with a sprinkle of parmesan cheese and toasted pine nuts, if desired.

You can cook the quinoa in an Instant Pot instead of the stovetop method.
For added protein, top the bowl with sliced roasted or grilled chicken.
To make this vegan, omit the cheese or use vegan cheese.
For added spice, add ¼-1/2 teaspoon of red pepper flakes to the tomato mixture before broiling.
Top this dish with parmesan cheese and toasted pine nuts for an added crunch.