Description
Fresh and flavorful Pesto Quinoa with Roasted Veggies combines fluffy quinoa, basil pesto, roasted zucchini and asparagus, tangy sun-dried tomatoes, and toasted almonds. It’s an easy vegetarian meal that works beautifully for lunch, dinner, or meal prep.
Ingredients
Scale
For the Quinoa
- 1 1/2 cups uncooked quinoa
For the Roasted Veggies
- 3 zucchini, halved and cut into pieces
- 1 pound asparagus, cut into 1 1/2-inch pieces
- 2 tablespoons olive oil, divided
- Salt, to taste
- Black pepper, to taste
For Assembly
- Cooked quinoa
- 1/2 cup basil pesto, plus more as needed
- Roasted zucchini and asparagus
- 1/3 cup sun-dried tomatoes, roughly chopped and excess oil drained
- 1/2 cup slivered almonds, toasted
Instructions
- Cook the quinoa: Prepare the quinoa according to package directions. Fluff with a fork and allow it to cool slightly.
- Preheat the oven: Heat oven to 425°F.
- Season the asparagus: Toss asparagus with 1 tablespoon olive oil, salt, and black pepper.
- Season the zucchini: Toss zucchini with the remaining 1 tablespoon olive oil, salt, and black pepper.
- Roast the vegetables: Spread the zucchini and asparagus on a large greased baking sheet. Roast for 35–40 minutes, or until tender and lightly browned. Allow to cool slightly.
- Prepare the pesto: Make your favorite basil pesto or use store-bought pesto.
- Toast the almonds: Toast slivered almonds in a dry skillet over medium-low heat for a few minutes, stirring frequently, until lightly golden.
- Add the pesto: Transfer cooked quinoa to a large bowl. Add 1/2 cup basil pesto and mix until evenly coated.
- Add the vegetables: Gently fold the roasted zucchini and asparagus into the quinoa.
- Finish the dish: Add the chopped sun-dried tomatoes and toasted almonds. Toss gently and adjust salt, pepper, or pesto to taste. Serve warm, at room temperature, or chilled.
Notes
- Avoid overcrowding the baking sheet so the vegetables roast instead of steam.
- Start with 1/2 cup pesto and add more after tasting.
- Drain excess oil from oil-packed sun-dried tomatoes before chopping.
- Watch the almonds closely while toasting because they can brown quickly.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- For extra protein, try adding chickpeas, grilled chicken, shrimp, white beans, or tofu.
- The recipe can be served warm, chilled, or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad, Main Dish, Side Dish
- Method: Roasting
- Cuisine: American / Mediterranean-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~420 kcal
- Sugar: ~6 g
- Sodium: ~380 mg
- Fat: ~22 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~17 g
- Trans Fat: 0 g
- Carbohydrates: ~47 g
- Fiber: ~8 g
- Protein: ~13 g
- Cholesterol: ~3 mg