Roasted Veggie Pesto Quinoa Salad Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
3 Servings
Ingredients
  • 1 red onion, chopped
  • 4 cloves garlic, minced, divided
  • 1 red pepper, chopped
  • 1 (8-ounce) package mushrooms, halved
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 teaspoon salt, divided
  • 1 teaspoon oregano
  • ¼ teaspoon pepper
  • 2 cups basil leaves
  • ½ cup pumpkin seeds
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 cups cooked quinoa, prepared per the package instructions
Directions
  1. Preheat the oven to 400 F.
  2. Add the onion, 3 cloves of garlic, red pepper, mushrooms, and chickpeas to a large bowl. Spray with cooking spray, ½ teaspoon salt, oregano, and pepper. Toss then lay out on a baking sheet and bake for 25 minutes.
  3. Add the basil, pumpkin seeds, olive oil, lemon juice, remaining garlic, and remaining salt into a food processor or blender. Blend until smooth.
  4. Add the cooked quinoa to a large bowl and mix with the cooked roasted vegetables. Top with pesto, toss, and add optional pine nuts.