Roasted Veggies with Basil-Almond Pesto over Quinoa

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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
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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.

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