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Pesto Quinoa and White Bean Bake with Spring Vegetables

Pesto quinoa and white bean bake with spring veg is a light (but still hearty) main course that's naturally vegan and gluten-free.
Cuisine Dairy-free, Nut-Free, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword asparagus, casserole, pesto, quinoa, radishes, spring, summer, white beans
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 -6
Calories 358kcal

Ingredients

  • 1 tablespoon olive oil plus extra, divided
  • 1 medium shallot, small dice
  • 1 clove of garlic, minced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable stock
  • 1 ¾ cups cooked white beans, drained & rinsed
  • 1 cup unsweetened non-dairy milk
  • ½ cup dairy-free pesto of choice, see notes
  • 1 tablespoon fresh lemon juice
  • sea salt and ground black pepper, to taste
  • pinch of chili flakes (optional)
  • ¾ lb asparagus, tough ends trimmed
  • 3-4 radishes
  • chopped fresh dill, parsley, or chives (or a combination), for serving
  • vegan “parmesan” sprinkle (optional)

Instructions

  • Preheat the oven to 400°F. Lightly grease an 8x8 (or an 11x7) baking dish with olive oil and set aside. Set an additional small baking sheet nearby.
  • In a large saucepan, heat 1 ½ teaspoons of the olive oil. Add the diced shallot and saute until beginning to turn translucent, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds.
  • Add the quinoa to the saucepan and stir to coat in the oil. Add the vegetable stock and stir. Bring the quinoa to a boil. Once boiling, lower the heat to a simmer. Simmer until almost all of the liquid is absorbed, about 13-15 minutes.
  • Take the quinoa off the heat and stir in the white beans, non-dairy milk, pesto, lemon juice, salt and pepper to taste, and the chili flakes (if using). Once combined, transfer the quinoa mixture to the prepared baking dish. Bake in the oven for 20 minutes, or until slightly browned on the edges and slightly firm.
  • While the pesto quinoa is baking, cut the asparagus into 2-inch lengths. Place the chopped asparagus on the separate small baking sheet. Toss the asparagus with the remaining olive oil, salt, and pepper. Bake the asparagus alongside the pesto quinoa bake for about 15 minutes, or until just-tender.
  • While asparagus is baking, thinly slice the radishes and chop some herbs for garnish.
  • Serve the pesto quinoa and white beans bake with the roasted asparagus on top, sliced radishes, and chopped herbs. Enjoy immediately!

Notes

  • This serves 4 as a main and 6 as a side
  • You can make your own pesto or buy it for total convenience! No judgement from me. Classic basil pesto would be great, but my kale pesto would also be delicious here. For my fellow Ontarians, I buy the Sunflower Kitchen pestos often. They’re great (and nut-free)!
  • I prefer a more rich plant-based milk in this recipe. Unsweetened cashew or soy would be my picks.

Nutrition

Serving: 1sixth of recipe | Calories: 358kcal | Carbohydrates: 44g | Protein: 14g | Fat: 16g | Fiber: 10g | Sugar: 3g