Description
A vibrant salad featuring roasted vegetables, nutty quinoa, and flavorful pesto, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.)
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 cup pesto sauce
- Salt and pepper to taste
- Optional: Parmesan cheese and fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: In a mixing bowl, toss your assorted chopped vegetables with olive oil, salt, and pepper. Spread them evenly on a sheet pan.
- Roast the vegetables for 20-25 minutes until tender and golden.
- Cook the quinoa in a saucepan with vegetable broth, bringing it to a boil, then simmering for 15 minutes until fluffy.
- Combine the cooked quinoa with the pesto sauce in a large mixing bowl.
- Mix in the roasted vegetables and chickpeas until well combined.
- Serve warm or chilled, garnished with Parmesan cheese and fresh herbs.
Notes
This salad keeps well in the fridge for meal prep. For freezing, hold off on adding pesto until serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg