Roasted Vegetable Pesto Quinoa Salad

I’ve been on a quinoa kick ever because it grew to become a brilliant common grain again in 2014. Nearly 10 years in the past?! Yep. Through the years I’ve added this scrumptious, protein-packed grain to chili, grain bowls, granola bars, pancakes, and in addition in banana bread. Name me the Harry Potter of quinoa.

Wait…what.

I’m actually no quinoa queen (or wizard), however clearly, my love for quinoa is the actual deal. Not not like my love for Twilight (it’s nonetheless actual, guys), Jon Snow, or Pacey from the 90s.

All truths at present.

This simple roasted vegetable pesto quinoa salad recipe is so good and one thing I ate for 3 nights straight once I first perfected it again in 2017. I paired with varied proteins like rooster sausage, hardboiled eggs, and leftover shrimp, for an unimaginable meal prep dinner that grew to become a brand new fav. Tony even mentioned this pesto quinoa salad was good. And that is coming from a man who nonetheless pronounces quinoa as KIN OH UH.

You recognize that is the real-deal scrumptious.

Components on this pesto quinoa salad

I whipped up this lovely, tremendous simple pesto quinoa salad with roasted veggies and chickpeas and MY GOODNESS IT WAS AMAZING. Right here’s what you’ll have to make it:

• Veggies: pink onion, pink bell pepper, grape tomatoes and child bella mushrooms. Be at liberty to combine it up with veggies you may have available!
• Chickpeas: for a scrumptious and reasonably priced plant based mostly protein.
• Spices: you’ll use garlic powder, dried oregano, salt and pepper to offer the veggies and chickpeas the right taste.
• Olive oil: you’ll want only a little bit of olive oil to coat your veggies and chickpeas.
• Quinoa: the bottom of this wonderful pesto quinoa salad. It provides the salad an exquisite nutty taste and enhance of protein.
• Do-it-yourself pesto: made with contemporary basil leaves, contemporary lemon juice, water, garlic, chopped cashews (or sunflower seeds), grated parmesan and a pinch of salt.

Customise this quinoa salad

The very best half about this easy roasted vegetable quinoa salad recipe is which you could really make it your individual! Listed here are some concepts:

• Add further protein. Hen, shrimp, salmon, or tofu would all be scrumptious. Or get wild and throw an egg on it!
• Choose your veggies. Be at liberty to make use of the veggies you may have available. Roast up completely different peppers, zucchini, candy potato, and extra.
• Select your grain. Swap the quinoa for an additional grain like farro, couscous and even your favourite pasta noodle.

Can I make it nut free?

Completely! Merely swap the cashews within the pesto for pumpkin seeds or sunflower seeds.

Roasted vegetable quinoa salad in 4 steps

1. Roast your veggies & chickpeas. Begin by tossing your chopped veggies and chickpeas in olive oil and seasonings on a big baking sheet lined with parchment paper. Roast till the veggies are tender.
2. Make the quinoa. Whereas the veggies are roasting, prepare dinner your quinoa in order that it’s good and fluffy (see beneath for the BEST suggestions for making fluffy quinoa!) Switch it to a bowl.
3. Make the pesto. Add the entire pesto substances to a meals processor and course of till nic and easy. Be aware that it will likely be on the thicker facet.
4. Toss & serve. Add your veggies to the bowl along with your quinoa, pour within the pesto, toss it up and serve! This salad is scrumptious heat or chilly.

How you can prepare dinner the right fluffy quinoa

I’ve a tried and true methodology for making tremendous fluffy quinoa that’s good for salads (like this one) and facet dishes. Assured to be your new go-to methodology. Get all of my suggestions & tips for the perfect fluffy quinoa right here!

What to serve with this salad

Storing suggestions

Retailer this vegetarian pesto quinoa salad in an hermetic container within the fridge for as much as 4-5 days. It’s scrumptious eaten sizzling or chilly, so be at liberty to dig in straight from the fridge or heat it up within the microwave!

Extra salad recipes you’ll love

Get all of my salad recipes right here!

I hope you’re keen on this roasted vegetable quinoa salad recipe! For those who make it be sure you depart a remark and a score so I understand how you appreciated it. Get pleasure from, xo!

Roasted Veggie, Chickpea & Pesto Quinoa Salad

Fantastic pesto quinoa salad tossed with sheet pan roasted greens and garlicky chickpeas. This flavorful vegetarian roasted vegetable quinoa salad recipe is filled with protein and is a superb make-ahead lunch to get pleasure from sizzling or chilly!

Components

• For the roasted veggies & chickpeas:
• 1
  pink onion, reduce into chunks
• 1
  pink bell pepper, reduce into chunks
• 1
  medium
  candy potato, reduce into 1/2 inch cubes
• 8
  ounces
  child bella mushrooms, sliced
• 1
  (15 ounce)
  can chickpeas, drained and rinsed
• 2
  tablespoons
  olive oil
• 1
  teaspoons
  garlic powder
• 1/2
  teaspoon
  dried oregano
• 1/2
  teaspoon
  salt
• Freshly floor black pepper
• For the quinoa:
• 1/2
  cup
  raw quinoa
• 1
  cup
  water
• For the pesto:
• 1
  cup
  contemporary basil leaves
• 1/3
  cup
  roasted or uncooked cashews (or can sub roasted sunflower seeds or pumpkin seeds to make it nut free)
• 2
  tablespoons
  olive oil or avocado oil
• 1/2
  lemon, juiced
• 1
  clove
  garlic
• 1/4
  teaspoon
  salt, plus extra to style
• 1-2
  tablespoons
  water, to skinny pesto as vital

Directions

1. Preheat oven to 400 levels F. Line a big baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper. 

2. Prepare dinner veggies: Drizzle 2 tablespoons olive oil over veggies, then sprinkle on garlic powder, dried oregano, salt and pepper. Gently toss along with your palms then unfold veggies out evenly. Bake for 20-25 minutes, or till veggies are tender and roasted, flipping over midway by way of to make sure even cooking.

3. Whereas the veggies are roasting, make the quinoa: add quinoa and water to a medium pot and place over excessive warmth; carry to a boil, then cowl, cut back warmth to low and prepare dinner for quarter-hour, then take away from warmth, fluff quinoa with a fork and switch quinoa to a big bowl.

4. Make the pesto: Within the bowl of a meals processor, add basil, cashews, oil, lemon juice, garlic clove and salt. Course of till easy, about 1 minute, including a tablespoon or two of water to skinny pesto, if vital. Pesto needs to be on the thicker facet.

5. As soon as veggies are finished, add them to the bowl with the quinoa. Then fold within the pesto. Serve heat or chilly. Makes 4 servings.

Recipe Notes

To make nut free: use pumpkin seeds or sunflower seeds as a substitute of cashews.

This recipe is scrumptious by itself, but in addition great with grilled or roasted rooster or with my honey lemon salmon recipe.

Vitamin

Servings: 4 servings

Serving dimension: 1 serving (based mostly on 4)

Energy: 324kcal

Fats: 13.5g

Saturated fats: 2.3g

Carbohydrates: 44.1g

Fiber: 8.9g

Sugar: 3.7g

Protein: 14.2g