Roasted Veggies with Basil-Almond Pesto over Quinoa
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Veggies with Basil-Almond Pesto over Quinoa calories by ingredient
Introduction
I was inspired by a dish I'd tried at the Franklin Park Conservatory in Columbus, Ohio. I was inspired by a dish I'd tried at the Franklin Park Conservatory in Columbus, Ohio.Number of Servings: 4
Ingredients
-
1 C dry Quinoa
2 C water
1 cube Rapunzel no salt added veggie bouillon
1 handful any Dried Mushroom Medley
about 1.5C baby summer squash chopped (or any
squash/eggplant would work)
1 medium red bell pepper
For Pesto:
1/2 C Almonds (whole, raw)
35 basil leaves
2 cloves garlic
1.5 T olive oil
2T 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.
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.