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Quinoa, Broccoli and Pesto Bake (gluten free, dairy free and vegan)

This is such a lovely way to cook quinoa as it just cooks itself and comes out fluffy and light and the best bit is you have a meal in one and only one pan to wash! Sometimes we all need a meal like that and minimal washing up!

So on my elimination diet im always looking for healthy and imaginative ways to cook with what i have left! So this was my creation and i love this way to cook quinoa as i dont know aout anyone else but i just dont seem to have much luck boiling it!

The beauty of this dish is you could chnage what you put in it, and if you do not need to worry about being vegan or dairy free, then cheese would be lovely in here (or add vegan cheese here)

So you will need (for one person) just multiply up as needed

half a cup of quinoa

one cup of vegetable stock

2 tbsp of pesto (use vegan pesto or my recipe on my page worked brilliantly)

1 leek chopped into pieces

good handful of broccoli florets

half a red pepper chopped

Method

  1. Place the quinoa in the bottom of a small oven dish
  2. Place the pesto on top and then pour on the stock. Then place your vegetables on top and place in the oven at 180’c (fan assisted oven) and 200′ non fan for 30 minutes.
  3. Enjoy! Simple as that. Feel free to add cheese if you are not vegan or add vegan cheese or put your own favourite vegetables in here. Would love to know your spin on this recipe!

2 Comments

  1. Jen
    February 1, 2019 / 3:20 pm

    Don’t you need to cover the pan for quinoa to cook? Do you stir the pesto into the dry quinoa?

    • claireskitchen
      Author
      February 1, 2019 / 3:45 pm

      Hello. I leave mine uncovered. And stir it all in at the end. You do have the stock which cooks the quinoa. The broccoli does get a little charred on the very tops but when it’s mixed in I quite like it as it gives a roasted texture. You can cover it if you prefer I will leave it up to you or try both and see what you prefer.

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