Roasted Veggie, Chickpea & Pesto Quinoa Salad
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.96 out of 5 stars
(24)
Ingredients
4 servings
- For the roasted veggies & chickpeas:
- 1 red onion, cut into chunks
- 1 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 teaspoons garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 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 can sub roasted sunflower seeds or pumpkin seeds to make it nut free)
- 2 tablespoons olive oil or avocado oil
- ½ lemon, juiced
- 1 clove garlic
- ¼ teaspoon salt, plus more to taste
- 1-2 tablespoons water, to thin pesto as necessary
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper.
Step 2
Cook veggies: Drizzle 2 tablespoons olive oil over veggies, then sprinkle on garlic powder, dried oregano, salt and pepper. Gently toss with your hands then spread veggies out evenly. Bake for 20-25 minutes, or until veggies are tender and roasted, flipping over halfway through to ensure even cooking.
Step 3
While the veggies are roasting, make the quinoa: add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes, then remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl.
Step 4
Make the pesto: In the bowl of a food processor, add basil, cashews, oil, lemon juice, garlic clove and salt. Process until smooth, about 1 minute, adding a tablespoon or two of water to thin pesto, if necessary. Pesto should be on the thicker side.
Step 5
Once veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold. Makes 4 servings.
Step 6
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