Pesto Quinoa · Sentzational

Pesto Quinoa

light and healthy with the hearty-ness of eggplant and the added decadence of cheese. This would also be good with the addition of asparagus.

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 2 people
  • Yield: 2-3 servings
  • Category:


  • cup tricolor quinoa
  • 1 large eggplant, cubed
  • 1 can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons pesto
  • 1/2 cup goat or feta cheese
  • 1 cup spinach (optional)


  1. Preheat oven to 450 degrees
  2. Spray a baking sheet and add eggplant and chickpeas. Drizzle with Olive oil, salt, pepper, and a bit of red pepper flakes if you want a little kick
  3. Bake for 15 minutes.
  4. In the mean time cook quinoa according to package. In the last few minutes add in pesto and stir to combine
  5. Once quinoa is finished and the pesto has been mixed in, add spinach so it has a few minutes to wilt. (optional step)
  6. Combine all ingredients in a bowl and top with cheese!
  7. Enjoy!