This beef pesto quinoa bake is filled with ground beef, tomatoes, peas and ricotta for an easy throw together dinner.
In an attempt to name this recipe, a full blown pornographic conversation ensued among a few blogger friends who shall remain nameless to save them from the shame.
I, however, have no shame.
Evidenced by the fact that my 10 year old neighbor witnessed me topless on Monday after a photoshoot involving a neon shirt and silver platter necessitated it (long story I won’t even get into).
Apparently the words “meat”, “meaty”, “beef” and “loaded” all conjure phallic images in our minds though and so coming up with a name for this quinoa bake that just happens to be filled with ground beef resulted in a conversation involving far too many male anatomy emojis than one should ever see.
I decided to go the least “offensive” route there was and call it a beef pesto quinoa bake.
But, I can’t say I’m really thrilled with it.
Looking at the title of this post makes me cringe just a little as I picture the combination of keystrokes that I learned earlier today and an act I’d rather not think about while discussing food.
Although, here I am discussing right next to food.
So let’s forget about the meat/beef in here and just talk about the quinoa, pesto, tomatoes, peas and ricotta.
It’s a delicious, summer throw together kind of a meal with a bunch of healthy, seasonal ingredients topped with creamy cheese and baked off.
A complete meal all in one baking dish.
Let’s just forget the emoji discussion ever happened.
If you want more ways to enjoy ground beef that maybe don’t involve words like “beefy” or “meaty” try this recipe for a burger in a bowl (it’s even got a homemade burger special sauce!) or, mapo tofu which combines ground beef and tofu in a lovely traditional Chinese dish.
And here’s a skillet meal made in 30 minutes that uses ground beef too – ground beef and sweet potatoes.
- 2 cups cooked quinoa
- 1 pound ground beef
- 1 clove garlic, minced
- 1 cup frozen peas, thawed
- 1/4 cup pesto (any kind prepared or homemade)
- 1 15 ounce can diced tomatoes
- 1/2 cup ricotta
- 2 tablespoons balsamic vinegar
- salt & pepper
- 4 ounces burrata, ricotta or mozzarella for topping
- Preheat oven to 350 degrees.
- Heat a large skillet over medium-high heat. Add beef and garlic and cook until beef is browned. Drain and transfer to a large bowl.
- Add the remaining ingredients to the bowl and toss to combine.
- Pour the mixture into a baking dish.
- Top with dollops of burrata, ricotta or mozzarella, whatever you have on hand.
- Bake for 10-12 minutes until cheese is melted.
- Remove from oven and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 748Total Fat: 43gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 152mgSodium: 699mgCarbohydrates: 36gFiber: 7gSugar: 7gProtein: 54g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.