The Roasted Veggie Chickpea Pesto Quinoa Salad I Make Every Week
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Calories
- 324 kcal
- Protein
- 14.20 g
- Carbs
- 44.10 g
- Fat
- 13.50 g
Ingredients
- 1Red onion
- 1Red bell pepper
- 1 mediumSweet potato
- 8 ouncesBaby bella mushrooms
- 1 canChickpeas
- 2 tablespoonsOlive oil
- 1 teaspoonGarlic powder
- ½ teaspoonDried oregano
- ½ teaspoonSalt
- —Black pepper
- ½ cupQuinoa
- 1 cupWater
- 1 cupFresh basil leaves
- ⅓ cupCashews
- ½ lemonLemon juice
- 1 cloveGarlic
- ¼ teaspoonSalt
- 1-2 tablespoonsWater
Instructions
- 1
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper.
- 2
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.
- 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.
- 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.
- 5
Once veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold.