Roasted Veggies with Basil-Almond Pesto over Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 C dry Quinoa2 C water1 cube Rapunzel no salt added veggie bouillon1 handful any Dried Mushroom Medley about 1.5C baby summer squash chopped (or any squash/eggplant would work)1 medium red bell pepperFor Pesto:1/2 C Almonds (whole, raw)35 basil leaves2 cloves garlic1.5 T olive oil2T Nutritional yeast
Start by placing all pesto ingredients into a blender or food processor and pulsing until well combined. Set aside.
Preheat oven to 325 degrees F
Bring the 2C water to a boil, then add the quinoa, the bouillon, and the mushrooms (crush them up a little with your fingers).
Bring back to a boil them simmer for 10-15 minutes (until the water is absorbed)
While waiting for the quinoa, chop the pepper and the squashes.
Dump quinoa into a casserole dish and top with the chopped veggies.
Top with the pesto (I just plopped spoonfuls all around the pan)
then, I sprayed with a quick spray of cooking oil, added some salt and pepper and some dried italian seasonings.
Bake for approximately 30-45 minutes (or until you can smell it and it smells delish) :)
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKSHANYN.
Preheat oven to 325 degrees F
Bring the 2C water to a boil, then add the quinoa, the bouillon, and the mushrooms (crush them up a little with your fingers).
Bring back to a boil them simmer for 10-15 minutes (until the water is absorbed)
While waiting for the quinoa, chop the pepper and the squashes.
Dump quinoa into a casserole dish and top with the chopped veggies.
Top with the pesto (I just plopped spoonfuls all around the pan)
then, I sprayed with a quick spray of cooking oil, added some salt and pepper and some dried italian seasonings.
Bake for approximately 30-45 minutes (or until you can smell it and it smells delish) :)
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user PINKSHANYN.
Nutritional Info Amount Per Serving
- Calories: 358.0
- Total Fat: 17.7 g
- Cholesterol: 0.0 mg
- Sodium: 29.9 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 7.0 g
- Protein: 12.8 g
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