Description
This hearty roasted vegetable quinoa salad is packed with protein from chickpeas and bursting with flavor from a homemade basil pesto. Enjoy it warm or cold for a satisfying, make-ahead meal. Perfect for meal prep, lunches, or a healthy dinner!
Ingredients
Units
Scale
For the Roasted Veggies & Chickpeas:
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 medium sweet potato, cut into 1/2-inch cubes
- 8 ounces baby bella mushrooms, sliced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
For the Quinoa:
- 1/2 cup uncooked quinoa
- 1 cup water
For the Pesto:
- 1 cup fresh basil leaves
- 1/3 cup roasted or raw cashews (or substitute sunflower or pumpkin seeds for a nut-free option)
- 2 tablespoons olive oil or avocado oil
- 1/2 lemon, juiced
- 1 clove garlic
- 1/4 teaspoon salt (adjust to taste)
- 1–2 tablespoons water (to thin the pesto as needed)
Instructions
- Roast the Veggies & Chickpeas:
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Spread the chopped onion, bell pepper, sweet potato, mushrooms, and chickpeas on the baking sheet.
- Drizzle with olive oil and sprinkle with garlic powder, dried oregano, salt, and black pepper.
- Toss everything to coat evenly, then spread in a single layer.
- Roast for 20-25 minutes, flipping halfway through, until veggies are tender and slightly caramelized.
- Cook the Quinoa:
- While the veggies roast, add quinoa and water to a medium pot.
- Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.
- Remove from heat, fluff with a fork, and transfer to a large bowl.
- Make the Pesto:
- In a food processor, combine basil, cashews, olive oil, lemon juice, garlic, and salt.
- Blend until smooth, adding 1-2 tablespoons of water to reach desired consistency.
- Assemble the Salad:
- Add the roasted vegetables and chickpeas to the bowl with quinoa.
- Fold in the pesto until everything is evenly coated.
- Serve warm or cold.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Add grilled chicken, tofu, or feta for extra protein.
- Swap cashews for almonds, pine nuts, or seeds based on preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg