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Roasted Veggie, Chickpea & Pesto Quinoa Salad

Wonderful pesto quinoa salad tossed with sheet pan roasted vegetables and garlicky chickpeas. This flavorful vegetarian roasted vegetable quinoa salad recipe is packed with protein and is a great make-ahead lunch to enjoy hot or cold!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 324 kcal
Course: Side Dish , Salad , Lunch
Cuisine: American , Vegan

Ingredients

  • 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 teaspoons garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • freshly ground black pepper
  • For the quinoa:
  • ½ cup uncooked quinoa
  • 1 cup water
  • For the pesto:
  • 1 cup fresh basil leaves
  • ⅓ cup roasted or raw cashews (or can sub roasted sunflower seeds or pumpkin seeds to make it nut free)
  • 2 tablespoons olive oil or avocado oil
  • ½ lemon, juiced
  • 1 clove garlic
  • ¼ teaspoon salt, plus more to taste
  • 1-2 tablespoons water, to thin pesto as necessary

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper. 
  2. Cook veggies: Drizzle 2 tablespoons olive oil over veggies, then sprinkle on garlic powder, dried oregano, salt and pepper. Gently toss with your hands then spread veggies out evenly. Bake for 20-25 minutes, or until veggies are tender and roasted, flipping over halfway through to ensure even cooking.
  3. While the veggies are roasting, make the quinoa: add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes, then remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl.
  4. Make the pesto: In the bowl of a food processor, add basil, cashews, oil, lemon juice, garlic clove and salt. Process until smooth, about 1 minute, adding a tablespoon or two of water to thin pesto, if necessary. Pesto should be on the thicker side.
  5. Once veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold. Makes 4 servings.

Notes

  • To make nut free: use pumpkin seeds or sunflower seeds instead of cashews.
  • This recipe is delicious on its own, but also wonderful with grilled or roasted chicken or with my honey lemon salmon recipe.

Nutrition Information

Serving 1serving (based on 4) Calories 324cal (16%) Carbohydrates 44.1g (15%) Protein 14.2g (28%) Fat 13.5g (21%) Saturated Fat 2.3g (12%) Fiber 8.9g (36%) Sugar 3.7g (7%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 324

% Daily Value*

Serving 1serving (based on 4)
Calories 324cal 16%
Carbohydrates 44.1g 15%
Protein 14.2g 28%
Fat 13.5g 21%
Saturated Fat 2.3g 12%
Fiber 8.9g 36%
Sugar 3.7g 7%

* Percent Daily Values are based on a 2,000 calorie diet.