Description
A flavorful blend of quinoa tossed with pesto and topped with roasted vegetables for a healthy, satisfying meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup pesto
Instructions
- Preheat the oven to 400°F.
- Rinse quinoa under cold water until the water runs clear.
- Cook quinoa in vegetable broth according to package instructions.
- Toss cherry tomatoes, zucchini, bell pepper, and broccoli with olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables for about 20-25 minutes or until tender and starting to brown.
- Mix the pesto into the cooked quinoa while it is still warm.
- Serve the pesto quinoa topped with the roasted veggies.
Notes
Make sure to rinse quinoa to avoid bitter flavors. Serve with a side salad for a perfect meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg