One-Pan Spring Tuscan Quinoa Bake.

INGREDIENTS

1/3 cup

olive oil

1/4 cup

sun-dried tomato pesto

1 tbsp

dried basil

2 tsp

dried oregano

1 tsp

dried parsley

1 tsp

dried dill

1 tsp

crushed red pepper (or to your liking)

1 clove

garlic (minced or grated)

salt + pepper (to taste)

1/3 cup

kalamata olives (halved)

1/3 cup

roasted (marinated artichokes, drained + roughly chopped)

2 tbsp

pickled pepperoncinis (roughly chopped (optional))

3 cups

cooked quinoa*

4 oz

ricotta cheese (omit for vegan version)

8 oz

mozzarella cheese (shredded (omit or use vegan cheese for vegan version))

red bell peppers (sliced)

pepperonis (optional)

2 oz

pecorino cheese (freshly grated (omit for vegan version))

cherry tomatoes + freshly torn basil (for topping)