roasted veggies, chickpea, quinoa, & pesto salad
i am officially in my salad making season. during the spring & summer months, I love making a combo of random veggies, legumes, grains, & sauces to have with a yummy protein for a quick, easy, & balanced lunch. even better - pack it for a nice picnic outing!
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
22
Serves: 6-8
Ingredients
- 1 whole1 whole1 whole Zucchini, diced
- 1 whole1 whole1 whole Yellow Squash, diced
- 2 whole2 whole2 whole Bell Pepper, diced
- 1 whole1 whole1 whole Onion, diced
- 8 oz8 oz8 oz Baby Bella Mushrooms, sliced
- 15 oz15 oz15 oz Chickpeas, drained & rinsed
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
- 1 pinch1 pinch1 pinch Salt and Pepper
- 0.5 - 0.75 cup0.5 - 0.75 cup0.5 - 0.75 cup Tri-Color Quinoa
- 1 - 1.5 cup1 - 1.5 cup1 - 1.5 cup Water
- 2 oz2 oz2 oz fresh Basil
- 2 cup2 cup2 cup Kale
- 2 clove2 clove2 clove Garlic
- 0.25 cup0.25 cup0.25 cup Raw Cashews, may sub any nut or seed
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Water
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
pesto
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- preheat oven to 450.
- add veggies & chickpeas to a sheet pan & mix with oil, & seasonings.
- bake for 20-25 minutes.
- while veggies are roasting, add quinoa & water to a pot & cook according to package instructions (boil, cover, reduce heat to low, cook for 15 minutes or until quinoa fluffs).
- in a large bowl, combine roasted veggies, chickpeas, & quinoa; let cool.
- add all pesto ingredients to a food processor and combine.
- process until smooth, adding more water to obtain a creamier pesto.
- add pesto to veggie mixture; mix well.
- option to add in parmesan cheese, cherry tomatoes, sun-dried tomatoes, or any other add-in that sounds yummy!
- serve warm or cold with a protein of choice.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 401 |
| Fat: | 13 g |
| Carbohydrates: | 59 g |
| Protein: | 17 g |
| Cholesterol: | 0 g |
| Sodium: | 181 mg |
| Fiber: | 14 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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