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August 19, 2021 Leave a Comment

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

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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.

 

Enjoy Warm/Cold!
Pesto Quinoa with Roasted Veggies (vegan, healthy, gluten-free) #quinoa #pesto #healthy

 

More Quinoa Recipes!

  • Quinoa Taco Salad with Chipotle Aioli
  • Quinoa Broccoli Pulao
  • Curry Roasted Butternut Squash Quinoa Salad
  • Quinoa Bhel Salad
  • Paneer Quinoa Meatballs (vegetarian)
  • Spaghetti Vegetarian Quinoa Meatballs
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Pesto Quinoa with Roasted Veggies

Pesto Quinoa with Roasted Veggies is healthy, delicious, and satisfying. You can use homemade or store-bought pesto for this dish.
4.5 from 2 votes
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course Main Course, Sides
Cuisine Italian Inspired
Diet Healthy, Vegan, Gluten-free
Servings: 4 servings
Calories: 565kcal
Author: Nisha

Equipment

Instant Pot
Baking Tray

Ingredients

for the quinoa

  • 1 1/2 cups uncooked quinoa

for the roasted veggies

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

to assemble

  • cooked quinoa
  • 1/2 cup basil pesto more if needed
  • add roasted veggies
  • 1/3 cup sun-dried tomatoes roughly chopped
  • 1/2 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: 565kcal | Carbohydrates: 60g | Protein: 19g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 330mg | Potassium: 1381mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1865IU | Vitamin C: 36mg | Calcium: 176mg | Iron: 7mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

 

Recipes You Will Love:

Lavash Bread Pizza (vegetarian, healthyish, 8 ingredients) Vegetarian Spaghetti Puttanesca (Vegan option, GF option) Tomato Basil Bruschetta (vegan, gluten-free option) Quinoa Taco Salad with Chipotle Aioli (vegan, healthy, gf)

Filed Under: 10 Ingredients or less, Dairy-Free, Gluten-Free, Healthy-ish Meals, Italian, Main Course, Quinoa, Side Dishes, Spring, Summer, Vegan, Vegetarian Tagged With: Recipes

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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