Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Instructions. Combine quinoa, zucchini/squash, sun dried tomatoes, and about 1/2 cup of the pesto in a large mixing bowl. Serve warm or place in a container and refrigerate for later. The worst time of day for me. Preheat oven to 400. Season with olive oil, salt, and pepper. Step #1 – Start by cooking the quinoa first and letting it cook while you make the pesto cream sauce and the baked tomato filling. 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. 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. 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. Toss to combine until everything is well coated.

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