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.