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    Home » Recipes » Cooking Style

    Posted on: Aug 19, 2021 · This post may contain affiliate links ·

    Pesto Quinoa with Roasted Veggies (healthy, vegan, gluten-free)

    87 shares
    Jump to Recipe

    Pesto Quinoa with Roasted Veggies is healthy, delicious, and satisfying. You can use homemade or store-bought pesto for this dish.
    Pesto Quinoa with Roasted Veggies (vegan, healthy, gluten-free)

    I'm always trying to incorporate quinoa and veggies into my diet, especially postpartum. I don't have much time these days so having a bowl of healthy goodness in the refrigerator is just what I need to avoid snacking. 

    My Pesto Quinoa with Roasted Veggies is ideal for meal-prepping. It lasts up to 3 days in the fridge and makes a great lunch.
    Pesto Quinoa with Roasted Veggies (vegan, healthy, gluten-free)

    Pesto Quinoa is Nutritious and Satisfying

    Here are some of the benefits:

    • Quinoa is a superfood that is naturally gluten-free, high in fiber and protein. 
    • Asparagus is high in folate which is essential for fetal development. It is also high in fiber.
    • Zucchini is loaded with Vitamin A which supports your vision and immune system. Additionally, zucchini is high in fiber and low in calories.
    • Almonds are heart-healthy nuts with some protein.
    • Pesto is not only flavorful but it's packed with antioxidants thanks to the basil and garlic.

    What other veggies can I use in this dish?

    This recipe incorporates roasted asparagus and zucchini, instead, you may use broccoli, cauliflower, squash, to name a few.
    Pesto Quinoa with Roasted Veggies (vegan, healthy, gluten-free)

    Tips on making Pesto Quinoa with Roasted Veggies:

    • Make the quinoa. You can prepare it on the stovetop or in the Instant Pot.
    • Roast the veggies.
    • While the veggies are roasting, make the pesto or use store-bought. 
    • Then, assemble. That's it.
    Pesto Quinoa with Roasted Veggies (vegan, healthy, gluten-free)

    Pesto Quinoa with Roasted Veggies is:

    Delicious
    Satisfying
    Nutritious
    Vegan
    Gluten-free
    Healthy
    Pesto Quinoa with Roasted Veggies (vegan, healthy, gluten-free)

    How to make Pesto Quinoa with Roasted Veggies recipe step by step?

    Prep

    1. Cook the quinoa according to the package directions. I just used my Instant Pot.
    2. Add asparagus to a bowl cut into roughly 1.5-inch pieces. Season with olive oil, salt, and black pepper.
    3. Add zucchini pieces to a bowl, season with olive oil, salt, and black pepper.
    4. Transfer the asparagus and zucchini to a large baking tray greased with avocado oil.
    5. Bake at 425 degrees for 35-40 minutes. Let the veggies cool.

    6. Prepare the Basil Pesto (recipe here) or use store-bought.
    7. Toast slivered almonds for a few minutes until the almonds get slightly brown.

    Assemble

    1. Add the cooked quinoa to a large bowl. Add basil pesto.
    2. Mix well.
    3. Add the roasted asparagus and zucchini. Mix.
    4. Chop sun-dried tomatoes, drain access oil.
    5. Add sun-dried tomatoes to the quinoa. Mix.
    6. Add toasted almonds. Mix.


    Pin Pesto Quinoa
    Pesto Quinoa with Roasted Veggies (vegan, healthy, gluten-free) #quinoa #pesto #healthy

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    Recipe Card

    Pesto Quinoa with Roasted Veggies

    Healthy, Vegan, Gluten-free
    Pesto Quinoa with Roasted Veggies is healthy, delicious, and satisfying. You can use homemade or store-bought pesto for this dish.
    4.67 from 3 votes
    Print Pin Rate
    Course: Main Course, Sides
    Cuisine: Italian Inspired
    Servings: 4 servings
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Calories: 565kcal
    Author: Nisha

    Equipment

    • Instant Pot
    • Baking Tray

    Ingredients

    for the quinoa

    • 1 ½ cups uncooked quinoa

    for the roasted veggies

    • 3 zucchinis, sliced in half, then cut
    • 1 pound asparagus, sliced into 1.5 inch pieces
    • 2 tablespoon olive oil, divided - 1 for zucchini, 1 for asparagus
    • salt to taste
    • black pepper to taste

    to assemble

    • cooked quinoa
    • ½ cup basil pesto, more if needed
    • add roasted veggies
    • ⅓ cup sun-dried tomatoes, roughly chopped
    • ½ cup slivered almonds, toasted

    Instructions

    Prep

    • Cook the quinoa according to the package directions. I just used my Instant Pot.
    • Add asparagus to a bowl cut into roughly 1.5-inch pieces. Season with olive oil, salt, and black pepper.
    • Add zucchini pieces to a bowl, season with olive oil, salt, and black pepper.
    • Transfer the asparagus and zucchini to a large baking tray greased with avocado oil.
    • Bake at 425 degrees for 35-40 minutes. Let the veggies cool.
    • Prepare the Basil Pesto (recipe here) or use store-bought.
    • Toast slivered almonds for a few minutes until the almonds get slightly brown.

    Assemble

    • Add the cooked quinoa to a large bowl. Add basil pesto.
    • Mix well.
    • Add the roasted asparagus and zucchini. Mix.
    • Chop sun-dried tomatoes, drain access oil.
    • Add sun-dried tomatoes to the quinoa. Mix.
    • Add toasted almonds. Mix.

    Nutrition

    Calories: 565kcalCarbohydrates: 60gProtein: 19gFat: 30gSaturated Fat: 4gCholesterol: 2mgSodium: 330mgPotassium: 1381mgFiber: 12gSugar: 11gVitamin A: 1865IUVitamin C: 36mgCalcium: 176mgIron: 7mg
    Keyword Almonds, Asparagus, pesto, Quinoa, zucchini
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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      Recipe Rating




    1. Maribeth Low says

      May 19, 2023 at 5:32 pm

      5 stars
      Awesome! I never follow quantity in a recipe it is always to taste. This recipe is perfect to add your own touches. I did use a prepaired pesto.

      Reply

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    Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

    More about me →


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