Yummi for my tummy!

Pesto Asparagus QuinoaPrep Time: 45 minutes
Cook Time: 20 minutes
Yield: 4-6 servings
Serving Size: 1 1/2-2 Cups Per person
Pesto, asparagus and tomatoes all tossed with quinoa and covered with melty cheese! Healthy and easy!
1 cup quinoa

2 Cups Vegetable Broth

1 Cup Pesto

1 1/2 cups Grape tomatoes

2 cups Asparagus, trimmed and chopped into 1-2″ pieces

Olive Oil

Sea Salt

Mozzarella Cheese, Shredded, about 1 cup

Cook the quinoa with the vegetable broth according to package directions (so use broth instead of water).

Fluff and set aside.

Heat the oven to 400 degrees. Place the tomatoes and asparagus on a baking sheet and drizzle with olive oil and sea salt. Roast for 15-20 minutes depending on the size of your veggies. Remove from the oven and toss with the quinoa and pesto. Sprinkle the top with cheese and bake for 20 minutes or until the cheese is browning and melted.

Use different seasonal veggies like zucchini, peas and more!


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