Roasted Veggie Pesto Quinoa Salad Recipe

Preheat the oven to 400 F.

Add the onion, 3 cloves of garlic, red pepper, mushrooms, and chickpeas to a large bowl. Spray with cooking spray, ½ teaspoon salt, oregano, and pepper. Toss then lay out on a baking sheet and bake for 25 minutes.

Add the basil, pumpkin seeds, olive oil, lemon juice, remaining garlic, and remaining salt into a food processor or blender. Blend until smooth.

Add the cooked quinoa to a large bowl and mix with the cooked roasted vegetables. Top with pesto, toss, and add optional pine nuts.

Equipment Needed

Spice Level: