Our Pesto Quinoa with Roasted Vegetables is protein-packed and veggie-filled. Did you know this dish is also vegetarian AND gluten-free?
This easy recipe will be ready in no time. All it takes is a few simple steps- cooking the quinoa, roasting vegetables, and stirring in garbanzo beans and pesto. Adding pesto provides us with rich flavor, vibrant color, and the essence of freshness.
Make the recipe below in advance, and you'll have a healthy meal to enjoy all week long!
Pesto Quinoa with Roasted Vegetables
PREP TIME15 MINS
COOK TIME40 MINS
For the Quinoa:
For the Roasted Vegetables:
Bell Peppers - Diced 1"
Grape Tomatoes, Halved Lengthwise
Cremini Mushrooms - Sliced
Red onion - Diced, 1/2"
1 1/2 tbsp
1. Preheat oven to 375 ̊F.
2. Add peppers, halved tomatoes, mushrooms and onions in large mixing bowl, toss with olive oil, oregano, garlic, salt and pepper.
3. Add vegetable mixture to parchment lined sheet pans (do not over crowd pans).
4. Roast in oven for about 20-25 min or until vegetables look roasted and water has evaporated from the mushrooms. Set veggies aside to cool.
5. Combine steamed quinoa with drained garbanzo beans, basil, parsley and pesto. Taste mixture for seasoning and add more salt if needed.
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