Roasted Veggie, Chickpea & Pesto Quinoa Salad

Step 1

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper.

Step 2

Drizzle 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.

Step 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.

Step 4

After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl.

Step 5

Next make the pesto: In the bowl of a food processor, add basil, lemon, water, garlic, cashews and parmesan cheese. Process until smooth, about 1 minute, adding another tablespoon of water if necessary. Pesto will be on the thicker side.

Step 6

Once veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold. Makes 4 servings.