Pesto Quinoa with Roasted Veggies (healthy, vegan, gluten-free)

Pesto Quinoa with Roasted Veggies is healthy, delicious, and satisfying. You can use homemade or store-bought pesto for this dish.

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:

Delicious
Satisfying
Nutritious
Vegan
Gluten-free
Healthy

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.

6. Prepare the Basil Pesto (recipe here) 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.

Enjoy Warm/Cold!

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

Print Recipe

5 from 1 vote

Pesto Quinoa with Roasted Veggies

Pesto Quinoa with Roasted Veggies is healthy, delicious, and satisfying. You can use homemade or store-bought pesto for this dish.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Main Course, Sides

Cuisine: Italian Inspired

Keyword: Almonds, Asparagus, Pesto, Quinoa, Zucchini

Servings: 4 servings

Calories: 565kcal

Author: Nisha

Equipment

• Instant Pot
• Baking Tray

Ingredients

for the quinoa

• 1 1/2 cups uncooked quinoa

for the roasted veggies

• 3 zucchinis sliced in half, then cut
• 1 pound asparagus sliced into 1.5 inch pieces
• 2 tbsp olive oil divided - 1 for zucchini, 1 for asparagus
• salt to taste
• black pepper to taste

to assemble

• cooked quinoa
• 1/2 cup basil pesto more if needed
• add roasted veggies
• 1/3 cup sun-dried tomatoes roughly chopped
• 1/2 cup slivered almonds toasted

Instructions

Prep

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

Assemble

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

Nutrition

Calories: 565kcal | Carbohydrates: 60g | Protein: 19g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 330mg | Potassium: 1381mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1865IU | Vitamin C: 36mg | Calcium: 176mg | Iron: 7mg