Perfect for
Weekly Meal Prep, this Pesto Caprese Quinoa Bake Recipe is healthy, gluten free
and perfect for lunch, brunch or a light dinner. Vegetarian and filled with
gooey mozzarella balls, basil pesto and cherry tomatoes, this Italian inspired
casserole dish will be a family favourite. High protein, low fat, gluten free,
clean eating friendly, sugar free and absolutely delicious! Freezer friendly so
you can reheat and eat for work lunches or busy nights.
I love cooking, but in the middle of a busy work week, the only cooking I do is at dinner time - so I need to get creative if I want to eat good food.
You see, at lunchtime on a regular work day, I don't have time to pull together something magnificent. My phone is constantly ringing, my email inbox is exploding and my to do list is a mile long - all while my stomach has switched rumbling for roaring because girl needs to eat.
That's where this recipe comes in...
You see, whilst I could throw together a quick sandwich or grab bits and pieces from the fridge, it's just not that satisfying - so instead, on a Sunday afternoon I've been taking the time to whip up a few lunch options for the week ahead.
This Pesto Caprese Quinoa Bake is one of those options. Easy to make and freezer friendly, I make it up in a big batch to pop into the freezer so I can simply reheat and eat during the week.
It's got some sneaky veggies and a whole lot of flavour - because healthy lunches should also be delicious, right?!
Also, if you're looking for other make-ahead lunch recipes, be sure to check the links at the bottom of the post - they're the recipes I make along with this one so I always have plenty of options in the freezer!
But first, let me share this recipe with you! >>
