roasted veggies, chickpea, quinoa, & pesto salad (Edit recipe)

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!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated for total recipe.

by ericatangeman

Serves: 6-8

Ingredients

1 whole Zucchini, diced
1 whole Yellow Squash, diced
2 whole Bell Pepper, diced
1 whole Onion, diced
8 oz Baby Bella Mushrooms, sliced
15 oz Chickpeas, drained & rinsed
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
1 pinch Salt and Pepper
0.5 - 0.75 cup Tri-Color Quinoa
1 - 1.5 cup Water

pesto

2 oz fresh Basil
2 cup Kale
2 clove Garlic
0.25 cup Raw Cashews, may sub any nut or seed
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
2 Tbsp Nutritional Yeast
2 - 4 Tbsp Water
0.5 tsp Red Pepper Flakes
1 pinch Salt and Pepper, to taste

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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.