I acquired the thought for this Bean, Pesto, and Quinoa Desserts with Roasted Tomatoes recipe in a roundabout means. Now that I’ve basil rising within the backyard once more, I’m on a quest to make use of up my frozen pesto as a result of I’ll be capable to make it recent every time I need to. If making a giant batch of pesto and freezing it for fall and winter marks the tip of summer time for me, then frantically making an attempt to make use of up that pesto is a positive signal of spring. It occurs yearly, like clockwork.
It’s factor this recipe took a couple of tries to get proper—I believe I used half of my pesto provide perfecting it. The primary time I made it, I solely used cannelini beans. It was not good. I’ve realized that I solely like cannelini beans as a part of a dish, not as the primary ingredient. White bean desserts with simply white beans, pesto, panko, and egg had been positively meh. So then I used half the beans and extra components every subsequent trial. Cheese! Why not? A zucchini? In fact! After which quinoa. Typically much less is extra, however typically extra is extra. And it is a extra is extra recipe. However even with extra, it’s nonetheless not so much.
In the event you make this, don’t skip the roasted tomatoes on prime. I say this as a result of I’m at all times the one that skips making the sauce or topping after I’m making recipes like this. So don’t skip the tomatoes! It could be like making a peanut butter and jelly sandwich with out peanut butter. Belief me, I made this recipe sufficient occasions to know. However all that effort was price it, as a result of the tip result’s scrumptious.
Bean, Pesto, and Quinoa Desserts with Roasted Tomatoes
Scrumptious little desserts made with white beans, quinoa, zucchini, and pesto and topped with oven-roasted tomatoes.
Prep Time: 20 minutes
Prepare dinner Time: 30 minutes
Complete Time: 50 minutes
Yield: four servings
1 (15 oz) can cannellini beans, drained and rinsed (or 1 1/2 cups dried cannellini beans, cooked)
1/four cup quinoa, cooked based on package deal
1 small zucchini, julienned
1/four cup ready pesto
1/four cup panko
1/four cup shredded mozzarella cheese
1 egg, frivolously overwhelmed
salt and pepper, to style
four roma tomatoes, diced
1/four cup basil leaves, coarsely chopped
olive oil mister or cooking spray
Preheat oven to 350°F. Spray two rimmed baking sheets with oil or line with parchment paper.
Mix beans, quinoa, zucchini, and pesto in a medium bowl. Use wood spoon to smash beans somewhat bit. Fold in panko, cheese, and egg. Kind combination into 12 patties and place every one on first baking sheet.
Switch tomatoes to second baking sheet. Spray with oil and season with salt and pepper. Place each baking sheets in oven and bake for 25–30 minutes, or till bean desserts are golden brown and tomatoes are simply starting to brown. Midway via cooking time, stir tomatoes and flip over bean desserts.
Serve tomatoes over desserts and sprinkle with basil.
Serving Dimension: three desserts + tomatoes
Kiersten is the founder and editor of Oh My Veggies.