Roasted Veggie, Chickpea & Pesto Quinoa Salad Recipe

Recipe By Slurrp

This Roasted Veggie, Chickpea & Pesto Quinoa Salad is a healthy and flavorful dish that is perfect for a light lunch or dinner. The roasted vegetables and chickpeas add a delicious crunch, while the pesto adds a burst of fresh flavor. The quinoa provides a hearty base and is packed with protein and fiber. This salad is easy to make and can be enjoyed warm or cold. It's also great for meal prep and can be stored in the fridge for a few days.

4.2
13 Rating -
Rate
Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Roasted Veggie, Chickpea & Pesto Quinoa Salad
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Ingredients for Roasted Veggie, Chickpea & Pesto Quinoa Salad Recipe

  • 1/4 cup Quinoa
  • 1/2 cup Chopped Vegetables
  • 1/4 can Chickpeas, Drained And Rinsed
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as required For The Pesto
  • 1/2 cup Fresh Basil Leaves
  • 0.06 cup Pine Nuts
  • 1/2 cloves Cloves Garlic, Minced
  • 0.06 cup Grated Parmesan Cheese
  • 0.06 cup Olive Oil
  • As required Salt And Pepper To Taste

Directions: Roasted Veggie, Chickpea & Pesto Quinoa Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, toss together the chopped vegetables, chickpeas, olive oil, salt, and pepper.
  • STEP 3.Spread the mixture onto the prepared baking sheet and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  • STEP 4.While the vegetables are roasting, cook the quinoa according to package instructions.
  • STEP 5.In a small bowl, whisk together the ingredients for the pesto until well combined.
  • STEP 6.Once the vegetables and quinoa are cooked, combine them in a large bowl.
  • STEP 7.Pour the pesto over the mixture and toss until everything is evenly coated.
  • STEP 8.Serve the salad warm or cold, and garnish with additional fresh herbs if desired.
  • STEP 9.Store any leftovers in an airtight container in the fridge for up to 3 days.

Cooking Tips

  • Feel free to customize the vegetables based on your preferences or what you have on hand.
  • You can make the pesto ahead of time and store it in the fridge for up to a week.
  • Add some protein by topping the salad with grilled chicken, shrimp, or tofu.

Storage and Serving

  • This salad can be served as a main dish or as a side dish.
  • It's great for meal prep and can be enjoyed for lunch or dinner throughout the week.
  • To serve, you can add some extra fresh herbs, a squeeze of lemon juice, or a sprinkle of Parmesan cheese.
Nutrition
value
492
calories per serving
9 g Fat13 g Protein88 g Carbs8 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    13g
  • Carbs
    88g
  • Fiber
    8g

MacroNutrients

  • Carbs
    88g
  • Protein
    13g
  • Fiber
    8g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    233mg
  • Iron
    6mg
  • Vitamin A
    825mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    137mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    77mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    203mg
  • Manganese
    2mg
  • Phosphorus
    261mg
  • Selenium
    9mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp