Pesto Quinoa White Bean Bake

When I think of a comforting dish that warms the heart and celebrates the beauty of spring, Pesto Quinoa White Bean Bake immediately comes to mind. This dish has been a go-to for me during those lovely springtime gatherings with friends and family. I remember one sunny afternoon, we gathered in my backyard, surrounded by blooming flowers and laughter, and I brought out this vibrant bake. The colors of the vegetables danced vividly, and the aroma of the fresh pesto wafted through the air, making everyone eager to dive in. Each bite delivers a delightful combination of flavors and textures, making it a hit at any table.

I love how versatile this recipe is. Whether you’re looking for a filling main dish or a satisfying side, the Pesto Quinoa White Bean Bake fits the bill perfectly. It’s also an excellent way to incorporate fresh, seasonal produce into your meals. Plus, the addition of white beans not only enhances the flavor but also adds a wonderful creaminess that ties everything together. It’s a dish that feels like a warm hug on a plate, perfect for sharing with loved ones.

As I serve this dish, I always enjoy watching everyone’s faces light up with joy, as they indulge in its wholesome goodness. The crispy edges and creamy center create a delightful contrast that leaves you wanting more. And the best part? It’s incredibly easy to prepare! You’ll find that once you try it, it will quickly become a staple in your kitchen, especially during spring. So, get your ingredients ready, and let’s dive into making this delightful Pesto Quinoa White Bean Bake!

Pesto Quinoa White Bean Bake Ingredients

Using fresh, vibrant ingredients is key to making the Pesto Quinoa White Bean Bake shine. Each component plays a vital role in creating a harmonious dish that is not only tasty but also nourishing. The earthy flavor of quinoa pairs beautifully with the creamy white beans, while the pesto adds a burst of aromatic freshness. Let’s dive into the ingredients that make this dish a standout!

• 1 tablespoon olive oil plus extra, divided: This adds richness and depth to the dish.
• 1 medium shallot, small dice: Provides a mild onion flavor that complements the other ingredients.
• 1 clove garlic, minced: Adds aromatic flavor and brings the dish to life.
• 1 cup quinoa, rinsed: A nutritious grain that serves as the base of the bake.
• 2 cups vegetable stock: Enhances flavor while cooking the quinoa.
• 1 ¾ cups cooked white beans, drained & rinsed: Provides creaminess and additional protein.
• 1 cup unsweetened non-dairy milk: Keeps the dish moist and creamy.
• ½ cup vegan pesto: A flavor powerhouse that ties everything together.
• 1 tablespoon fresh lemon juice: Freshens up the flavors beautifully.
• Sea salt and ground black pepper, to taste: Essential seasoning to enhance flavors.
• Pinch chili flakes (optional): Adds a hint of heat if desired.
• ¾ lb asparagus, tough ends trimmed: Adds texture and a spring flavor.
• 3-4 radishes: For a crunchy topping that brightens the dish.
• Chopped fresh dill, parsley, or chives (or a combination), for serving: A fresh finish to the bake.
• Vegan “parmesan” sprinkle (optional): For those who want an extra cheesy flavor.

Directions for Pesto Quinoa White Bean Bake

Making the Pesto Quinoa White Bean Bake is a delightful process! With each step, you’ll see how the flavors meld together beautifully. Let’s get started and bring this tasty dish to life!

1. Preheat your oven to 400°F (200°C). This is crucial for achieving that perfect bake. While it’s warming up, lightly grease an 8×8 or an 11×7 baking dish with olive oil and set it aside. You’ll want an additional small baking sheet nearby for the asparagus.
2. In a large saucepan, heat 1 ½ teaspoons of the olive oil. Add the diced shallot and sauté until it begins to turn translucent, about 4 minutes. The aroma should start to fill your kitchen, making it hard to resist!
3. Next, add the minced garlic to the pan and sauté for about 30 seconds until it becomes fragrant. This step is where the magic happens, as the flavors start to develop beautifully.
4. Add the rinsed quinoa to the saucepan, stirring to coat it in the oil. Then, pour in the vegetable stock and stir once more. It’s time to bring this mixture to a boil!
5. Once boiling, lower the heat to a simmer. Let it cook until almost all of the liquid is absorbed, which should take about 13 to 15 minutes. You’ll notice the quinoa becoming fluffy and tender.
6. Take the saucepan off the heat and stir in the white beans, non-dairy milk, pesto, and lemon juice. Season with salt and pepper to taste, and add the chili flakes if you’re feeling adventurous. Mix everything until well combined.
7. Transfer the quinoa mixture to the prepared baking dish. Now, let’s bake this beauty! Place it in the oven and let it bake for about 20 minutes, or until the edges are slightly browned and the bake is firm to the touch.
8. While your bake is in the oven, prepare the asparagus. Cut it into 2-inch lengths and place the chopped pieces on the separate small baking sheet. Toss the asparagus with the remaining olive oil, salt, and pepper. Bake alongside the Pesto Quinoa White Bean Bake for about 15 minutes, or until just tender.
9. While the asparagus is baking, thinly slice the radishes and chop some fresh herbs for garnish. These will brighten up your dish and add a pop of color.
10. Once everything is done baking, serve the Pesto Quinoa White Bean Bake hot, topped with the roasted asparagus, sliced radishes, and the chopped herbs. Enjoy immediately and savor the delightful flavors!

Recipe Variations about Pesto Quinoa White Bean Bake

If you love the Pesto Quinoa White Bean Bake, you’ll be excited to explore some variations! With a bit of creativity, you can customize this dish to suit any palate or occasion. Here are some ideas to inspire you:

• Swap the Beans: Use other beans like kidney beans or chickpeas for a different texture and flavor.
• Add More Vegetables: Incorporate seasonal veggies like zucchini or bell peppers to enhance the dish.
• Spice it Up: Add jalapeños or red pepper flakes for a spicy kick!
• Try Different Pestos: Experiment with different pestos like sun-dried tomato or arugula for a unique flavor experience.
• Make it Cheesy: If you’re a cheese lover, sprinkle some vegan cheese on top before baking for a melty topping.
• Serve it Cold: This bake can also be enjoyed cold as a salad or side dish, perfect for summer picnics!
• Change the Base: Substitute the quinoa with brown rice or couscous for a different take on the bake.

Serving This Pesto Quinoa White Bean Bake

When it comes to serving the Pesto Quinoa White Bean Bake, there are endless possibilities to create a memorable dining experience. Here are some ideas to consider:

• Pair with a Salad: Serve alongside a fresh green salad tossed with a lemon vinaigrette for a balanced meal.
• Perfect for Lunch: This dish makes a delightful and filling lunch option, whether you’re at home or on the go.
• Great for Gatherings: It’s an ideal dish for potlucks or family gatherings, where everyone can enjoy a hearty, shared meal.
• Seasonal Pairings: Pair it with spring vegetables like peas or baby carrots to highlight the season’s offerings.
• Leftover Adventures: The Pesto Quinoa White Bean Bake holds up well in the fridge, making it great for meal prep!
• Comfort Food for Dinner: Enjoy it as a comforting dinner option, especially on cooler spring evenings.

FAQ

Conclusion

The Pesto Quinoa White Bean Bake stands out as a colorful, flavorful dish that truly embodies the essence of spring. With its nutritious ingredients and delightful textures, it makes for a perfect addition to any meal. I encourage you to give this recipe a try; not only will you enjoy the delicious flavors, but you’ll also appreciate how easy it is to make. Gather your ingredients and create this vibrant bake; I promise it will become a new favorite!

Pesto Quinoa White Bean Bake

Craving a dish that brings comfort and nourishment? Look no further than the Pesto Quinoa White Bean Bake. This easy weeknight dinner is packed with wholesome ingredients, vibrant flavors, and a delightful creamy texture. Perfect for spring gatherings or casual weeknights, this dish will leave you wanting seconds!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil plus extra, divided
• 1 medium shallot small dice
• 1 clove garlic minced
• 1 cup quinoa rinsed
• 2 cups vegetable stock
• 1.75 cups cooked white beans drained & rinsed
• 1 cup unsweetened non-dairy milk
• 0.5 cup vegan pesto
• 1 tablespoon fresh lemon juice
• to taste sea salt and ground black pepper
• a pinch chili flakes (optional)
• 0.75 lb asparagus tough ends trimmed
• 3-4 radishes
• to taste chopped fresh dill parsley, or chives (or a combination), for serving
• to taste vegan “parmesan” sprinkle (optional)

Equipment

• Saucepan
• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Cutting Board

Method

 

1. Preheat your oven to 400°F (200°C). This is crucial for achieving that perfect bake. While it’s warming up, lightly grease an 8×8 or an 11×7 baking dish with olive oil and set it aside. You’ll want an additional small baking sheet nearby for the asparagus.
2. In a large saucepan, heat 1 ½ teaspoons of the olive oil. Add the diced shallot and sauté until it begins to turn translucent, about 4 minutes. The aroma should start to fill your kitchen, making it hard to resist!
3. Next, add the minced garlic to the pan and sauté for about 30 seconds until it becomes fragrant. This step is where the magic happens, as the flavors start to develop beautifully.
4. Add the rinsed quinoa to the saucepan, stirring to coat it in the oil. Then, pour in the vegetable stock and stir once more. It’s time to bring this mixture to a boil!
5. Once boiling, lower the heat to a simmer. Let it cook until almost all of the liquid is absorbed, which should take about 13 to 15 minutes. You’ll notice the quinoa becoming fluffy and tender.
6. Take the saucepan off the heat and stir in the white beans, non-dairy milk, pesto, and lemon juice. Season with salt and pepper to taste, and add the chili flakes if you’re feeling adventurous. Mix everything until well combined.
7. Transfer the quinoa mixture to the prepared baking dish. Now, let’s bake this beauty! Place it in the oven and let it bake for about 20 minutes, or until the edges are slightly browned and the bake is firm to the touch.
8. While your bake is in the oven, prepare the asparagus. Cut it into 2-inch lengths and place the chopped pieces on the separate small baking sheet. Toss the asparagus with the remaining olive oil, salt, and pepper. Bake alongside the Pesto Quinoa White Bean Bake for about 15 minutes, or until just tender.
9. While the asparagus is baking, thinly slice the radishes and chop some fresh herbs for garnish. These will brighten up your dish and add a pop of color.
10. Once everything is done baking, serve the Pesto Quinoa White Bean Bake hot, topped with the roasted asparagus, sliced radishes, and the chopped herbs. Enjoy immediately and savor the delightful flavors!

Notes

• This serves 4 as a main and 6 as a side: Adjust your portions based on what you need.
• You can make your own pesto or buy it: Convenience is key!
• Classic basil pesto would be great: Experiment with flavors that excite you.
• I prefer a rich plant-based milk: Unsweetened cashew or soy work best in this recipe.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!