Pesto Quinoa with Roasted Veggies is healthy, delicious, and satisfying. You can use homemade or store-bought pesto for this dish.
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 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.
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 is:
Delicious
Satisfying
Nutritious
Vegan
Gluten-free
Healthy
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!
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
Pesto Quinoa with Roasted Veggies
Equipment
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
Leave a Reply