Easy Pesto Asparagus Quinoa

By melissab

Ingredients

• 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

Details

Servings 4
Preparation time 45mins
Cooking time 65mins
Adapted from ohsweetbasil.com

Preparation

Step 1

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 45 minutes. 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.

Love this! My kids are pretty good eaters, though my oldest is starting to ignore meat anytime I put it on his plate! oh boy. This sounds fantastic! Adding it to my menu plan for the next few weeks! YUM!