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Roasted Veggie, Chickpea & Pesto Quinoa Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A vibrant and nutritious salad combining roasted vegetables, chickpeas, fluffy quinoa, and fresh basil pesto for a delicious and healthy meal.

Ingredients

For the roasted veggies & chickpeas

  • 1 piece red onion, cut into chunks
  • 1 piece red bell pepper, cut into chunks
  • 1 medium sweet potato, cut into 1/2 inch cubes
  • 8 ounces baby bella mushrooms, sliced
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • to taste Freshly ground black pepper

For the quinoa

  • ½ cup uncooked quinoa
  • 1 cup water

For the pesto

  • 1 cup fresh basil leaves
  • ⅓ cup roasted or raw cashews (or sunflower/pumpkin seeds for nut free)
  • 2 tablespoons olive oil or avocado oil
  • ½ lemon juiced
  • 1 clove garlic
  • ¼ teaspoon salt
  • 1-2 tablespoons water, to thin pesto

Instructions 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment and arrange chopped veggies and chickpeas.
  • Toss veggies with 2 tbsp olive oil, garlic powder, oregano, salt, and pepper. Roast for 20-25 minutes, flipping halfway.
  • Cook quinoa: combine with water, bring to boil, cover, and simmer for 15 minutes. Fluff and transfer to a bowl.
  • Make pesto: blend basil, cashews, oil, lemon juice, garlic, and salt until smooth, adding water to thin if needed.
  • Combine roasted veggies with quinoa, fold in pesto, and serve warm or cold.

Notes

You can store leftovers in an airtight container for up to 2 days. For a nut-free version, substitute seeds in the pesto.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: international
Keyword: Pesto, Quinoa, Vegetables