Easy One Skillet Pesto Asparagus Quinoa Recipe

This Easy Pesto Asparagus Quinoa Recipe is a fresh, vibrant dish packed with creamy pesto, tender asparagus, fluffy quinoa, and melty cheese — all baked to bubbly perfection. It’s a wholesome, one-pan wonder that’s bursting with flavor and ready in no time!

This one skillet pesto asparagus quinoa recipe is one of our favorite healthy dinners that takes hardly any work on your part. Vibrant basil pesto is the perfect addition to take simple quinoa to spectacularly delicious! We are using vegetable broth to cook the quinoa too which makes this a scrumptious vegetarian recipe!

Casseroles have always done well here at Oh Sweet Basil! They are family friendly and usually easy on the budget. We will forever loooove our teriyaki chicken casserole and of course, my mom’s busy day casserole. But this asparagus pesto quinoa casserole is probably our most healthy casserole, so everyone needs to try it!

What is Quinoa?

Quinoa is a flowering plant with edible seeds. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.

It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Quinoa is often used as an alternative for grains such as rice. In fact, we transformed our popular cilantro lime rice into cilantro lime quinoa. It’s fabulous!

What is Needed to Make Pesto Quinoa with Asparagus?

You only need one skillet and a few simple ingredients to make this easy weeknight dinner recipe! Here is everything you’ll need:

• Olive Oil: Helps cook the asparagus and tomatoes.
• Asparagus: Trim the spears and chop them into 1-2″ pieces.
• Sea Salt: Amplifies the flavor of the dish.
• Grape Tomatoes: Cherry tomatoes also work great.
• Sun-Dried Tomatoes: Adds extra flavor to the dish.
• Quinoa: Any type of quinoa works great in this recipe. We used white quinoa this time.
• Vegetable Broth: Adds more flavor than just using water. It can be substituted with chicken broth if desired.
• Pesto: You can make your own from scratch or buy a bottle at the grocery store.
• Mozzarella Cheese: I prefer to buy a block and grate it myself so the best gooey meltiness.
• Basil Leaves: Adds a pop of freshness.
• Lemon: Adds acidity.

The measurements needed of each ingredient can be found in the recipe card at the end of the post.

Is Asparagus a Weed?

Asparagus is a perennial flowering plant. Its young shoots are used as a spring vegetable. It is often found growing wild along ditch banks. So I guess it could be considered a weed, but it’s the best dang weed I’ve ever eaten. Ok, this just got weird! I just LOVE asparagus!

Is Asparagus Good For You?

Asparagus is loaded with nutrients. It is a good source of fiber, folate, vitamins A, C, E and K.

It also contains a mineral that helps control blood sugar.

How to Make Asparagus Pesto Quinoa

There are two main steps for making this easy quinoa casserole…a little sauteing on the stovetop and then some baking time in the oven. From start to finish, you’ll have dinner on the table in under an hour! Here are the steps:

1. Prep: Preheat the oven to 375℉. Heat a tablespoon of olive oil in a cast iron skillet over medium-high heat.
2. Sauté: Add the asparagus to the pan and cook until tender. Season with sea salt then remove to a plate. Add a little more olive oil and add the grape tomatoes and sun-dried tomatoes and sauté for a few minutes.
3. Combine: Add the quinoa and stir to combine then add the vegetable broth and pesto and mix everything together. Bring everything to a boil then add a lid and place in the oven.
4. Bake: Allow the casserole to bake for 30 minutes. Change the oven to broil.
5. Broil: Remove the lid, sprinkle with cheese and let it broil for a few minutes to melt the cheese.
6. Garnish: Add the basil leaves to the top and squeeze some fresh lime juice over the top and serve immediately.

The complete recipe card can be found at the end of this post where the recipe can also be printed or saved.

Substitutions and Variations

Depending on the time of year, you can add seasonal vegetables like zucchini, cauliflower, peas, corn, bell peppers, etc. Add them in with the asparagus and sauté until tender.

If you are looking for even more protein, add a grilled chicken breast, some salmon, shrimp or steak.

Why You Will Love This Recipe

Flavor: Between the pesto, tomatoes, and asparagus, this casserole is loaded with bold flavor.

Texture: Cooked quinoa is light, fluffy and slightly chewy combined with the crispy asparagus and melty cheese, you touch on all the textures.

Healthy: One serving of this quinoa recipe will give you 9 grams of protein, 5 grams of fiber, just 31 grams of carbohydrates and many other important vitamins and nutrients.

Easy: I mentioned this earlier but all you need is a little bit of sauteing time and the rest of the work is done in the oven.

Meal Prep: This recipe stores extremely well and reheats even better. The flavors just get better with time so this recipe is perfect for meal prepping healthy meals throughout the week.

Meatless: I like to try and have at least one meal per week be meatless, and this vegetarian recipe is one of our favorites! It’s so hearty and satisfying.

Storing and Reheating

Casserole leftovers should be stored in the refrigerator in an airtight container. They will keep for 3-5 days. Leftovers can be reheated in the microwave or in the oven. I prefer reheating in the oven if I have the time. Place in an oven-safe dish and reheat in an oven preheated to 350 degrees F. It will take around 15 minutes to heat through.

This one skillet pesto asparagus quinoa dish is a delicious and easy vegetarian meal that can be whipped up in no time. With protein-packed quinoa and flavorful pesto sauce, it’s a healthy and filling option for any day of the week.

More Healthy Quinoa Recipes:

Watch How This Asparagus Pesto Quinoa is Made…

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