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Pesto asparagus quinoa casserole

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1 cup quinoa
2 cups veggie broth
1 cup pesto
1 ½ cups grape tomatoes
2 cups asparagus, chopped
1 cup mozzarella cheese
Olive oil
Salt to taste

Preheat oven to 400º. Cook the quinoa according to the package instructions, substituting water for the veggie broth. Fluff the quinoa. Lay out the tomatoes and asparagus on a baking sheet, drizzled with olive oil and salt. Roast for 15-20 minutes. In a large bowl, toss the veggies with the quinoa and pesto. Add to a baking dish and top with a layer of mozzarella. Bake for 20 minutes. Enjoy!

Recipe from Oh Sweet Basil



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