This easy pesto asparagus quinoa recipe is one of our favorite dinners and takes hardly any work on your part, which is pretty much awesome.
This may not be a St. Patrick’s Day recipe, but it does have green in it! And, I hear you all loud and clear, everyone wants a yummy, secretly healthier but totally easy casserole lately. Casseroles have been going bonkers on my site and I’m actually a little glad because we made this yumminess a few nights ago and it might just be our new favorite dinner. Like, out of all of them. I mean, maybe not all of them because we still loooove this teriyaki chicken casserole, but this easy pesto asparagus quinoa recipe is dang easy, dang delicious and the dang kids ate it without a single disappointed look.
Actually, our oldest is so good about eating whatever we offer, but the little one has decided to go back to being picky. I want to bang my head against the wall. It’s annoying. I know, some of you out there could probably care less, but I seriously had no idea just how lame dinnertime could be with a picky eater.
Have I mentioned that I was a really picky eater and totally deserve this by the way? And you’d be right in guessing that I’ve called my mom and apologized multiple times. The thing is, she’s not horribly picky.
There are certain things she will eat and love that other kids don’t like, spinach, actually any lettuce, pork, rice, etc. But then there are also totally normal things she doesn’t want, pasta, potatoes, cheese (unless it’s on a pepperoni pizza and I kid you not, she wont eat cheese pizza) and yogurt. I mean, seriously kid.
We are still sticking to our rules about picky eating but she is definitely pulling out all of her own tricks like bawling, and running to cry on the stairs. It’s super fun. I just looooooooove not enjoying food. Love. It. If you can’t tell, I’m being sarcastic. Stinking picky eaters. I can’t wait until she has her own picky eater. It’s karma, yo. I certainly deserved it. 😉
Easy Pesto Asparagus Quinoa
- 1 cup quinoa
- 2 Cups Vegetable Broth
- 1 Cup Pesto
- 1½ 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.