For the roasted veggies/chickpeas:
1 red onion, chopped
1 red bell pepper, chopped
1 cup grape tomatoes
2 cups sliced baby bella mushrooms
1 can chickpeas, rinsed and drained
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
For the quinoa:
1/2 cup uncooked quinoa
1 cup water
For the pesto:
1 cup basil leaves
1/2 lemon, juiced
2 tablespoon water
1 clove garlic
2 tablespoons chopped cashews (or can sub roasted sunflower seeds to make it nut free)
1/4 cup grated parmesan
1/8 teaspoon salt
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper.
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.
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.
After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl.
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.
Once veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold. Makes 4 servings. Enjoy! Makes 1