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One-Pan Spring Tuscan Quinoa Bake
Ingredients
  • β…“ cup olive oil
  • ΒΌ cup sun-dried tomato pesto
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon crushed red pepper or to your liking
  • 1 to 2 cloves garlic minced or grated
  • salt pepper to taste
  • β…“ cup kalamata olives halved
  • β…“ cup roasted marinated artichokes, drained roughly chopped
  • 2 tablespoons pickled pepperoncinis roughly chopped (optional)
  • 3 cups cooked quinoa*
  • 4-8 ounces ricotta cheese omit for vegan version
  • 8 ounces mozzarella cheese shredded (omit or use vegan cheese for vegan version)
  • 2 to 3 red bell peppers sliced
  • 8 to 12 pepperonis optional
  • 2 to 4 ounces pecorino cheese freshly grated (omit for vegan version)
  • cherry tomatoes freshly torn basil for topping
Steps
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