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To make the Pesto Chicken Quinoa Bake, you need a few key ingredients. Each one adds flavor and texture to the dish. Here’s what you will need: - 1 cup quinoa, rinsed - 2 cups chicken broth (or water) - 2 cups cooked chicken, shredded - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, chopped - 1 cup mozzarella cheese, shredded - ½ cup pesto sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish (optional) Using these ingredients makes the dish tasty and filling. Quinoa serves as a great base. It’s packed with protein and fiber. The cooked chicken adds heartiness, while cherry tomatoes and spinach provide color and nutrients. Mozzarella cheese melts beautifully, creating a rich layer on top. Pesto sauce brings it all together with its fresh, herby flavor. The garlic and onion powders enhance the taste without being too strong. Olive oil keeps everything moist during baking. Lastly, fresh basil leaves add a nice touch when serving. Gather these ingredients to create a delightful meal for your family or friends. You can find most of these items at your local grocery store. Now, let’s get cooking! {{ingredient_image_1}} First, you need to preheat your oven to 375°F (190°C). This step is key for even cooking. Next, take a medium saucepan. Add 1 cup of rinsed quinoa and 2 cups of chicken broth. Bring it to a boil. After that, lower the heat. Cover it and let it simmer for about 15 minutes. When done, the quinoa should be fluffy and the liquid should be gone. Now, grab a large mixing bowl. Combine 2 cups of shredded cooked chicken, 1 cup of halved cherry tomatoes, and 1 cup of chopped fresh spinach. Add half of the mozzarella cheese, ½ cup of pesto sauce, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and pepper. Mix it well so everything is evenly coated with the pesto. Once your quinoa is ready, add it to the chicken mixture. Stir everything together until well mixed. This ensures each bite is full of flavor. Lightly grease a 9x13-inch baking dish with 2 tablespoons of olive oil. Pour the quinoa and chicken mix into the dish and spread it out evenly. Now, sprinkle the remaining mozzarella cheese over the top of your dish. This will create a nice, cheesy layer when it's baked. Place your baking dish in the preheated oven. Bake it for about 25-30 minutes. You want the cheese to be bubbly and slightly golden on top. After baking, take it out and let it cool for a few minutes. If you like, garnish with fresh basil leaves before serving. Enjoy your delicious Pesto Chicken Quinoa Bake! Pick a pesto that you love. You can use store-bought or make your own. Fresh basil, garlic, and nuts give pesto its great taste. If you want it spicy, try a pesto with arugula or spinach. A simple basil pesto works well, too. The right pesto makes your dish shine! Rinse the quinoa before cooking. This removes bitter saponins. Use two cups of chicken broth for more flavor. Boil it first, then simmer. Cook it on low heat for about 15 minutes. You will know it's ready when the grains are fluffy and the liquid is absorbed. Fluff it with a fork for the best texture. For a cheesy kick, add more mozzarella cheese! You can mix some into the chicken mixture. Then, sprinkle a lot on top before baking. Try using different cheeses like parmesan or cheddar for new flavors. Cheese melts beautifully and adds rich taste to each bite. Enjoy that gooey goodness! Pro Tips Use Fresh Ingredients: Fresh basil, spinach, and ripe cherry tomatoes enhance the flavor of the dish, making it more vibrant and delicious. Customize Your Protein: Feel free to swap out the chicken for shredded turkey or even a plant-based protein like chickpeas for a vegetarian option. Experiment with Pesto: Try different varieties of pesto, such as sun-dried tomato or arugula pesto, to give the dish a unique twist each time you make it. Make Ahead: This dish can be prepared in advance and stored in the refrigerator. Just bake it when you’re ready to serve for a quick and easy meal. {{image_2}} You can boost flavor and nutrition by adding more vegetables. Try bell peppers, zucchini, or broccoli. These veggies mix well with the chicken and quinoa. Chop them into small pieces for even cooking. You can add them to the chicken mix before baking. This adds color and yumminess to your dish. If you want to change the protein, it's easy! You can use turkey, shrimp, or even tofu. Each protein brings its own taste. Make sure to cook the protein first if needed. Chicken works great, but don’t be afraid to get creative. Each choice makes the dish unique and fun! To make this dish vegetarian, just skip the chicken. You can replace it with more veggies or chickpeas. This keeps the dish hearty and filling. You might want to add extra cheese or use a plant-based cheese. The pesto adds lots of flavor, so you will not miss the meat! To store leftovers, let the dish cool down first. Then, place it in an airtight container. It keeps well in the fridge for up to four days. Label the container with the date so you can track freshness. Reheat your pesto chicken quinoa bake using the oven or microwave. To use the oven, preheat it to 350°F (175°C). Place the leftovers in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes. If you use a microwave, place a serving on a plate. Heat for 1-2 minutes, checking to ensure it warms evenly. You can freeze the dish for longer storage. Before freezing, let it cool completely. Divide it into portions and wrap them tightly in plastic wrap. Then, place the wrapped portions in a freezer bag. It can last for up to three months in the freezer. To reheat, thaw overnight in the fridge and follow the reheating instructions above. You can use rice, farro, or couscous. Each option brings a different texture. Rice cooks similarly, making it an easy swap. Farro adds a nutty flavor. Couscous cooks quickly and is fluffy. Adjust the cooking time based on your choice. Yes, homemade pesto works great! It often tastes fresher and you control the ingredients. Blend fresh basil, garlic, nuts, cheese, and olive oil. This adds a personal touch to your dish. Just make sure it has a good balance of flavors. The bake lasts about 3 to 4 days in the fridge. Keep it in an airtight container. This helps keep it fresh. Reheat it in the oven or microwave. Enjoy your leftovers and save time on meals! This blog post covers how to make a tasty quinoa bake. You learned about key ingredients like quinoa, chicken broth, cheese, and pesto. The step-by-step guide makes it simple to follow. Use tips to choose the best pesto and make it cheesy. Don’t forget the variations for adding vegetables or making it vegetarian. In the end, this dish is easy to prepare and fun to share. It’s a great way to enjoy healthy meals that everyone loves. Happy cooking!

Pesto Chicken Quinoa Bake

A delicious and healthy bake combining quinoa, chicken, and pesto, topped with melted mozzarella.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth (or water)
  • 2 cups cooked chicken, shredded
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup pesto sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh basil leaves for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  • In a large mixing bowl, combine the shredded chicken, cherry tomatoes, chopped spinach, half of the mozzarella cheese, pesto sauce, garlic powder, onion powder, salt, and pepper. Mix well to ensure all ingredients are coated with pesto.
  • Add the cooked quinoa to the chicken mixture. Stir until everything is evenly combined.
  • Lightly grease a 9x13-inch baking dish with olive oil. Pour the quinoa and chicken mixture into the dish, spreading it evenly.
  • Sprinkle the remaining mozzarella cheese over the top of the dish.
  • Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the cheese is bubbly and slightly golden.
  • Once baked, remove from the oven, let it cool for a few minutes, and then garnish with fresh basil leaves if desired.

Notes

Feel free to use homemade pesto for a fresher taste.
Keyword bake, chicken, healthy, pesto, quinoa