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.
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.
Ingredients in pesto quinoa salad
I whipped up this beautiful, super easy pesto quinoa salad with roasted veggies and chickpeas and MY GOODNESS IT WAS CRACK. Here’s what you’ll need to make it:
- Veggies: red onion, red bell pepper, grape tomatoes and baby bella mushrooms. Feel free to mix it up with veggies you have on-hand!
- Chickpeas: for a delicious and affordable plant based protein.
- Spices: you’ll use garlic powder, dried oregano, salt and pepper to give the veggies and chickpeas the perfect flavor.
- Olive oil: you’ll need just a bit of olive oil to coat your veggies and chickpeas.
- Quinoa: the base of this amazing pesto quinoa salad. It gives the salad a wonderful nutty flavor and boost of protein.
- Homemade pesto: made with fresh basil leaves, fresh lemon juice, water, garlic, chopped cashews (or sunflower seeds), grated parmesan and a pinch of salt.
This easy quinoa salad recipe is so 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.
How to make pesto quinoa salad
- First you’ll roast your veggies and chickpeas. Preheat your 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. (see below for the BEST tips for making fluffy quinoa!)
- 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 your veggies are done, add them to the bowl with the quinoa. Then fold in the pesto. Serve warm or cold.
How to cook the perfect fluffy quinoa
I have a tried and true method for making super fluffy quinoa that’s perfect for salads (like this one) and side dishes. Guaranteed to be your new go-to method.
- First, add 2 parts water and 1 part quinoa to a medium pot and place over high heat.
- Bring the mixture to a boil, then cover, reduce heat to low, and cook your quinoa for exactly 15 minutes.
- After 15 minutes, remove pot from heat and fluff quinoa with a fork. Then cover and allow quinoa to sit in the pot off of direct heat for 10 minutes to fluff and steam for the best texture. Easy!
Tony even said this pesto quinoa salad was good. And this is coming from a guy who still pronounces quinoa as KIN OH UH.
Customize this pesto quinoa salad
The best part about this simple pesto quinoa salad recipe is that you can truly make it your own!
- Add different proteins like chicken, shrimp, tofu or get wild and throw an egg on it.
- Use the veggies you have on-hand. Roast up different peppers, zucchini, sweet potato and more.
- Swap the quinoa for another grain like farro, couscous or even your favorite pasta noodle.
How to store quinoa salad
Store this vegetarian pesto quinoa salad in an airtight container in the refrigerator for up to 4-5 days. It’s delicious eaten hot or cold, so feel free to dig in straight from the fridge or warm it up in the microwave!
What to serve it with
- Pair with these amazing pesto turkey burger sliders (gimme all the pesto)
- Add a simple grilled chicken on top or on the side
- Side of Zucchini Mac and Cheese? YES please.
- Nothing better than a juicy burger with a salad on the side!
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.
ENJOY! And don’t forget to leave a comment below if you make this recipe, or tag #ambitiouskitchen on Instagram. xo!
Roasted Veggie, Chickpea & Pesto Quinoa Salad
Wonderful pesto quinoa salad tossed with sheet pan roasted vegetables and garlicky chickpeas. This flavorful vegetarian quinoa salad recipe is packed with protein and a great make ahead lunch to enjoy hot or cold!
Ingredients
- 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
Instructions
-
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.
More healthy quinoa recipes you’ll love:
Fiesta Mango Black Bean Quinoa Salad
Kale, Edamame & Quinoa Salad with Lemon Vinaigrette
Famous Crunchy Cashew Thai Quinoa Salad
53 comments
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
Your husbands pronunciation of Quinoa is correct
Made this for lunch today. It was so yummy!
Love this one for lunch – glad you enjoyed!
Love this delicious and healthy salad for lunchtime.
Excellent, easy and super delicious filling meal! Yummy!!!!!!!I used broccoli instead of bell pepper and it was GOOD! I will make this again and again!! Husband likes a lot too! I
Perfect! Love the idea of broccoli in here 🙂 glad you enjoyed!
YUM!
this is a very tasty salad and easy to do, Love the blend of flavors of the garlicky chickpeas and roasted veggies and the pesto, I used my instant pot for the quinoa and also used prepared pesto. Otherwise followed to the recipe. I will definitely be making this again (and again and again!) It’slight and filing at the same time. Five stars!
Perfect! So happy you loved it!