Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper.

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.

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.

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.

Once veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold.