One Pan Spring Tuscan Quinoa Bake

Ingredients

• 1/3 cup olive oil
• 1/4 cup sun-dried tomato pesto
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon crushed red pepper (or to your liking)
• 1-2 cloves garlic (minced or grated)
• salt + pepper (to taste)
• 1/3 cup kalamata olives (halved)
• 1/3 cup roasted (marinated artichokes, drained + roughly chopped)
• 2 tablespoons pickled pepperoncinis (roughly chopped (optional))
• 3 cups cooked quinoa*
• 4-8 ounces ricotta cheese (omit for vegan version)
• 8 ounces mozzarella cheese (shredded (omit or use vegan cheese for vegan version))
• 2-3 red bell peppers (sliced)
• 8-12 pepperonis (optional)
• 2-4 ounces pecorino cheese (freshly grated (omit for vegan version))
• cherry tomatoes + freshly torn basil (for topping)

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