It's a hearty vegetarian main that's loaded with veggies and herbs and topped with melty mozzarella and feta cheeses. It's easy enough for weeknights, and it's ready in an hour!
– Quinoa – Sun-dried tomato pesto – Artichoke hearts – Kalamata olives – Italian seasoning – Garlic – Sea salt + black pepper – Mozzarella + feta cheese – Bell peppers + red onion
While the quinoa is cooking, prepare the rest of the casserole. Add the sun-dried tomato pesto, artichokes, olives, sun-dried tomatoes, Italian seasoning, garlic, salt, and pepper to a 9×13 casserole dish and mix them together.