Pesto Quinoa with Roasted Veggies
Pesto Quinoa with Roasted Veggies is delicious and satisfying. You can use homemade or store-bought pesto for this dish.
Servings: 4 servings
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 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