Pesto Quinoa With Roasted Veggies Healthy Vegan Gluten Free

I’m always trying to incorporate quinoa and veggies into my diet, especially postpartum. I don’t have much time these days so having a bowl of healthy goodness in the refrigerator is just what I need to avoid snacking.  My Pesto Quinoa with Roasted Veggies is ideal for meal-prepping. It lasts up to 3 days in the fridge and makes a great lunch.

Pesto Quinoa is Nutritious and Satisfying

Here are some of the benefits:

Quinoa is a superfood that is naturally gluten-free, high in fiber and protein.  Asparagus is high in folate which is essential for fetal development. It is also high in fiber. Zucchini is loaded with Vitamin A which supports your vision and immune system. Additionally, zucchini is high in fiber and low in calories. Almonds are heart-healthy nuts with some protein. Pesto is not only flavorful but it’s packed with antioxidants thanks to the basil and garlic.

What other veggies can I use in this dish?

This recipe incorporates roasted asparagus and zucchini, instead, you may use broccoli, cauliflower, squash, to name a few.

Tips on making Pesto Quinoa with Roasted Veggies:

Make the quinoa. You can prepare it on the stovetop or in the Instant Pot. Roast the veggies. While the veggies are roasting, make the pesto or use store-bought.  Then, assemble. That’s it.

Pesto Quinoa with Roasted Veggies is:

DeliciousSatisfyingNutritiousVeganGluten-freeHealthy

How to make Pesto Quinoa with Roasted Veggies recipe step by step?

Prep

1. Cook the quinoa according to the package directions. I just used my Instant Pot.2. Add asparagus to a bowl cut into roughly 1.5-inch pieces. Season with olive oil, salt, and black pepper.3. Add zucchini pieces to a bowl, season with olive oil, salt, and black pepper.4. Transfer the asparagus and zucchini to a large baking tray greased with avocado oil.5. Bake at 425 degrees for 35-40 minutes. Let the veggies cool.
2. Prepare the Basil Pesto or use store-bought.7. Toast slivered almonds for a few minutes until the almonds get slightly brown.

Assemble

1. Add the cooked quinoa to a large bowl. Add basil pesto.2. Mix well.3. Add the roasted asparagus and zucchini. Mix.4. Chop sun-dried tomatoes, drain access oil.5. Add sun-dried tomatoes to the quinoa. Mix.6. Add toasted almonds. Mix.

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More Quinoa Recipes!

Quinoa Taco Salad with Chipotle Aioli Quinoa Broccoli Pulao Curry Roasted Butternut Squash Quinoa Salad Quinoa Bhel Salad Paneer Quinoa Meatballs (vegetarian) Spaghetti Vegetarian Quinoa Meatballs