Mar 29
Pesto quinoa salad with sheet pan roasted veggies and garlic chickpeas. Flavorful and a great make ahead lunch to try!
On my constant quest to make delicious and good for you things, I have forgotten about my love for the ever-popular trendy grain of 2014 AKA quinoa. At one point, I had put quinoa in mac and cheese, frittatas, stir fry, my favorite salad and also in banana bread. Call me the Harry Potter of quinoa.
Wait… what.
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I’m certainly no quinoa queen (or wizard), but obviously my love for quinoa is the real deal. Not unlike my love for Twilight (it’s still real, guys), Jon Snow or Pacey from the 90s.
All truths today.
Anyway, a few weeks ago I whipped up this beautiful pesto quinoa salad with roasted veggies and chickpeas. MY GOODNESS IT WAS CRACK. Not actually, but very good and something I ate for three nights straight paired with various proteins like chicken sausage, hardboiled eggs and leftover shrimp. Just on that protein train like those people from bodybuilder.com.
Again, kidding. I am deliriously tired while writing this but hopefully you find it entertaining.
Back to the salad: Tony even said it was good. And this is coming from a guy who still pronounces quinoa as KIN OH UH.
On another note, I’ve been running like a mad woman trying to finish up my taxes because April 18th is coming up real quick. Last year was nuts, so this year I finally got myself a new accountant, a bookkeeper and started filing as an S-Corp. It’s crazy to see Ambitious Kitchen grow and flourish. Crazy in the best way because this is a rollercoaster I never want to get off. It just keeps getting better and I can’t thank YOU enough.
In the midst of all the craziness, I’m glad that my eating has stayed somewhat on track. It truly helps to prepare a meal or two ahead here or there. Either that or Abra and I are making egg and avocado sandwiches every day. Better when we have pesto quinoa salads to nosh on.
I really hope you get a chance to make this salad. It’s easy to make, FUN and freaking delish.
Pin this recipe:
ENJOY! And don’t forget to leave a comment below if you make this recipe, or tag #ambitiouskitchen on Instagram. xo!
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 324
- Fat: 13.5g
- Saturated fat: 2.3g
- Carbohydrates: 44.1g
- Sugar: 3.7g
- Fiber: 8.9g
- Protein: 14.2g
- 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.
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I am so excited I have everything for this! Can’t wait to try it, looks like it would be great for work day lunches.
So so good for work lunches!
Question on this recipe! Should I use raw cashews or roasted cashews? Thanks!
I typically use raw but either will work!
if you aren’t a quinoa witch (is that the female form of wizard? I think yes but I need to reread harry potter to make sure), i don’t know who is! and i’m convinced that anything with pesto and roasted veggies is delicious (:
hahahah
As soon as I finish my Green Goddess…this is next! Keep them coming.-Laurel Bledsoe
Thank you Laurel!
This looks so yummy and I definitely want to try it!
On another note, you made reference to Tony pronouncing quinoa all funny and it made me think of my relationship and how my boyfriend knows how to say meat and potatoes and it ends there. From following your blog, Tony seems to be the typical athletic guy’s guy… do you ever find it challenging to find healthier meals that aren’t the typical “man meal” that will please both him and what you’re looking to eat? My boyfriend will eat what I make, but it’s not always without mockery of saying “ohh it’s quinoa again.” Haha he’s a pest! Do you have any suggestions?? Thanks 🙂
-Jess
Thecinnamoneffect.com
Tony will try anything (and usually love it) but I definitely let him have whatever he wants 1-2 nights per week, even if that means eating separate meals. Grilling has been great because we can both choose our own meals too!
This looks great, can’t wait to try it. I’m not a big fan of mushrooms or red onion. Are there any other veggies you would recommend including? Thanks!
Asparagus and more bell pepper would be lovely. Red onion turns sweet when roasted though 🙂
SO excited to try this yummy recipe!
Am I missing the nutritional info? Thank you!! Just made the tuna salad and it was AMAZING!! Can’t wait to try this!
Updated! 🙂
I usually have all of these things on hand and TOTALLY agree that having foods prepped ahead of time is super smart. Like you, I end up with an avocado veggie sandwich every day if not!
Hi,
If I use store bought pesto instead of making my own, how much should I add? Please let me know, because can’t wait to try this!!!!!
Prepped the veg last night, made the quinoa and thawed some of last summer’s pesto that I had in the freezer…can’t wait to put it all together after work for a delicious, clean-eating Thursday night dinner!!! My husband is a trooper too–everything we make these days has a base of either quinoa or riced cauliflower.
pesto ANYTHING, I think this just might make me fall back in love with quinoa. Yummmmm.
What do you suggest if you can’t add parmesan cheese to the pesto sauce? I’m diary-free. Thanks!
Ohhh my goodness this has changed my pantry dinner game in ways I couldn’t have imagined! I knew this would be good, because I love all the different parts, but WOW it blew my socks off. I went a little rogue on the veggies with whatever I had on hand, so I used carrots, red onion, leftover brussel sprouts, red bell pepper and the chickpeas (the roasted chickpeas were SO YUM), but mixed it all up with the pesto and quinoa and topped it with some crispy fried tofu – thanks for the inspo! I’m a happy lady right now! And as I usually have the basics of this on hand, I am so sure I will be making this incredibly regularly.
Pantry dinners = the best dinners! Your additions sound delish 🙂
How much pesto should I use if I am using pre-made pesto?
This is some good shit. I used fresh minced garlic and I always add a little butter to the quinoa with s/p. I also threw in some zucchini that needed to be used. Ace recipe!!!
Perfect!!
Just made this. It was awesome! I cooked the quinoa in chicken broth and used pecorino instead of parm. Can’t wait to make it again! Maybe I’ll add in some broccoli next time 😊
Amazing! And broccoli would be a delicious addition 🙂
This was very good. I used green beans, cauliflower and cherry tomatoes. I didn’t have cashews so I used pistachios when making the pesto. Great recipe!
Delicious! The recipe is perfect for adding any veggies you have on-hand 🙂
Hey I’m making this now and just wondering if you know how long it’ll keep in the fridge? I won’t be able to eat all of it and would like to have it through out the week but find mushrooms can go a bit funny! Thanks it smells delicious so far 😋
Hi Chloe! This salad should stay good for about 3 days 🙂
Just sent this to my brother!
This is DELICIOUS. Even my husband who doesn’t love quinoa, deemed it “Awesome!” Thanks for the recipe.
Amazing! I’m so happy that you both enjoyed it 🙂
What are the measurements in ml and grams ? I’ve tried to look online but it gives me all different info please help
Hi Nikki! When I made the recipe I didn’t measure in ml and grams, so if you find any consistency online I would opt for those measurements!
Awesome combination used in the salad. Chickpeas and Quinoa make such healthy combination in the salad. Thank you for sharing. Love it truely.
Agreed! So much goodness. Glad you love it!
Tried it last night, loved it! Even better with a balsamic reduction drizzled on top. Thanks for the recipe!
Truly delicious and easy! Will definitely make it again. Thank you.
Absolutely! Glad you enjoyed!
Delish!! I added lentils! Super yummy!
Perfect! Glad you enjoyed.
If using store bought pesto about how much should I use?
I would say 1/4 cup