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

Preheat your oven to 375°. Place the quinoa in a medium-sized pot and add 3 cups of water.


Bring it to a boil then reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the quinoa is soft and the water has been absorbed.


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.


When the quinoa has finished cooking, add it to the casserole dish along with half of the mozzarella and half of the feta cheese and mix everything until it is well combined.


Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining cheese.


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