Oven-Roasted Asparagus and Quinoa with Sun-Dried Tomato Pesto

Ingredients

- 2 tablespoons olive oil
- 1 bunch asparagus, trimmed
- 1 teaspoon sea salt
- 1 cup grape tomatoes, halved
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/3 cup prepared pesto
- 1/2 cup mozzarella cheese, shredded
- Fresh basil leaves for garnish
- 1 lemon, zested and juiced

Instructions

1. Preheat the Oven:
Preheat your oven to 400°F (200°C).

2. Prepare the Asparagus and Tomatoes:
In a large bowl, toss the trimmed asparagus with 1 tablespoon of olive oil and 1/2 teaspoon of sea salt. Spread them on a baking sheet. Add the grape tomatoes alongside, drizzled with a bit of olive oil.

3. Roast the Vegetables:
Roast the asparagus and tomatoes in the preheated oven for approximately 15 minutes until the asparagus is tender and the tomatoes are blistered. Remove from the oven and set aside.

4. Cook the Quinoa:
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and liquid is absorbed.

5. Mix with Pesto and Sun-Dried Tomatoes:
Once the quinoa is cooked, remove it from the heat and stir in the pesto, sun-dried tomatoes, and a little lemon juice to taste. Mix until well combined.

6. Assemble the Dish:
Place the cooked quinoa mixture on a serving platter. Top with roasted asparagus and tomatoes. Sprinkle with mozzarella cheese and fresh basil leaves.

7. Finish and Serve:
Add a sprinkle of lemon zest over the top for added flavor. Serve warm with extra lemon wedges on the side.

Preparation & Cooking Times

- Preparation Time:
PT15M
15 minutes

- Cooking Time:
PT30M
30 minutes

Total Time

- PT45M
45 minutes

Type of Dish

- Dinner

Keywords

- Oven-roasted asparagus
- Sun-dried tomato pesto
- Quinoa dinner
- Vegetarian dish
- Easy gourmet dinner
- Healthy baked meal
- Pesto quinoa
- Roasted grape tomatoes
- Basil mozzarella blend
- Lemon zest veggies

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1480

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