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
Directions
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.

Servings Per Recipe: 4
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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