Season with olive oil, salt, and pepper. Serve warm or place in a container and refrigerate for later. Step #1 – Start by cooking the quinoa first and letting it cook while you make the pesto cream sauce and the baked tomato filling. The worst time of day for me.

Even though I love my work, after a day of shooting and testing recipes for the blog or clients, I kind of just want to sit back and relax with a glass of wine or two. Dinnertime. But alas, my repertoire also includes being a mom, housewife, cleaner, dishwasher, cook, teacher…I can really go on all day here…Guys, I’m all for quick dinners. Combine quinoa, zucchini/squash, sun dried tomatoes, and about 1/2 cup of the pesto in a large mixing bowl. Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Instructions.

Toss to combine until everything is well coated. Preheat oven to 400. Step #2 – To make the pesto cream sauce, add the fresh basil, olive oil, garlic, nutritional yeast, salt, and pepper to a blender and blend all the ingredients until smooth and creamy.

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