Roasted Vegetable Pesto Quinoa Salad

I’ve been on a quinoa kick ever because it turned a brilliant widespread grain again in 2014. Nearly 10 years in the past?! Yep. Over time I’ve added this scrumptious, protein-packed grain to chili, grain bowls, granola bars, pancakes, and in addition in banana bread. Name me the Harry Potter of quinoa.


I’m actually no quinoa queen (or wizard), however clearly, my love for quinoa is the true deal. Not not like my love for Twilight (it’s nonetheless actual, guys), Jon Snow, or Pacey from the 90s.

All truths as we speak.

This simple roasted vegetable pesto quinoa salad recipe is so good and one thing I ate for 3 nights straight once I first perfected it again in 2017. I paired with numerous proteins like hen sausage, hardboiled eggs, and leftover shrimp, for an unimaginable meal prep dinner that turned a brand new fav. Tony even stated this pesto quinoa salad was good. And that is coming from a man who nonetheless pronounces quinoa as KIN OH UH.

You recognize that is the real-deal scrumptious.

pesto quinoa salad with vegetables in a bowl

Elements on this pesto quinoa salad

I whipped up this lovely, tremendous simple pesto quinoa salad with roasted veggies and chickpeas and MY GOODNESS IT WAS AMAZING. Right here’s what you’ll have to make it:

  • Veggies: purple onion, purple bell pepper, grape tomatoes and child bella mushrooms. Be happy to combine it up with veggies you’ve got readily available!
  • Chickpeas: for a scrumptious and inexpensive plant based protein.
  • Spices: you’ll use garlic powder, dried oregano, salt and pepper to provide the veggies and chickpeas the right taste.
  • Olive oil: you’ll want only a little bit of olive oil to coat your veggies and chickpeas.
  • Quinoa: the bottom of this superb pesto quinoa salad. It offers the salad a beautiful nutty taste and enhance of protein.
  • Do-it-yourself pesto: made with recent basil leaves, recent lemon juice, water, garlic, chopped cashews (or sunflower seeds), grated parmesan and a pinch of salt.

vegetables on a baking sheet ready to be roasted

Customise this quinoa salad

One of the best half about this easy roasted vegetable quinoa salad recipe is that you may actually make it your personal! Listed below are some concepts:

  • Add additional protein. Hen, shrimp, salmon, or tofu would all be scrumptious. Or get wild and throw an egg on it!
  • Decide your veggies. Be happy to make use of the veggies you’ve got readily available. Roast up completely different peppers, zucchini, candy potato, and extra.
  • Select your grain. Swap the quinoa for an additional grain like farro, couscous and even your favourite pasta noodle.

Can I make it nut free?

Completely! Merely swap the cashews within the pesto for pumpkin seeds or sunflower seeds.

roasted vegetables on a baking sheet

Roasted vegetable quinoa salad in 4 steps

  1. Roast your veggies & chickpeas. Begin by tossing your chopped veggies and chickpeas in olive oil and seasonings on a big baking sheet lined with parchment paper. Roast till the veggies are tender.
  2. Make the quinoa. Whereas the veggies are roasting, prepare dinner your quinoa in order that it’s good and fluffy (see beneath for the BEST suggestions for making fluffy quinoa!) Switch it to a bowl.
  3. Make the pesto. Add all the pesto components to a meals processor and course of till nic and easy. Observe that will probably be on the thicker facet.
  4. Toss & serve. Add your veggies to the bowl together with your quinoa, pour within the pesto, toss it up and serve! This salad is scrumptious heat or chilly.

homemade pesto in a bowl

The best way to prepare dinner the right fluffy quinoa

I’ve a tried and true methodology for making tremendous fluffy quinoa that’s good for salads (like this one) and facet dishes. Assured to be your new go-to methodology. Get all of my suggestions & tips for the most effective fluffy quinoa right here!

roasted vegetable quinoa salad unmixed in a bowl

What to serve with this salad

roasted vegetable quinoa salad in a bowl

Storing suggestions

Retailer this vegetarian pesto quinoa salad in an airtight container within the fridge for as much as 4-5 days. It’s scrumptious eaten sizzling or chilly, so be happy to dig in straight from the fridge or heat it up within the microwave!

pesto quinoa salad with roasted vegetables in a bowl

Extra salad recipes you’ll love

Get all of my salad recipes right here!

I hope you’re keen on this roasted vegetable quinoa salad recipe! Should you make it you should definitely go away a remark and a score so I understand how you favored it. Take pleasure in, xo!

Roasted Veggie, Chickpea & Pesto Quinoa Salad

roasted vegetable quinoa salad in a bowl

Fantastic pesto quinoa salad tossed with sheet pan roasted greens and garlicky chickpeas. This flavorful vegetarian roasted vegetable quinoa salad recipe is full of protein and is a good make-ahead lunch to get pleasure from sizzling or chilly!


  • For the roasted veggies & chickpeas:
  • 1
    purple onion, reduce into chunks
  • 1
    purple bell pepper, reduce into chunks
  • 1
    candy potato, reduce into 1/2 inch cubes
  • 8
    child bella mushrooms, sliced
  • 1
    (15 ounce)
    can chickpeas, drained and rinsed
  • 2
    olive oil
  • 1
    garlic powder
  • 1/2
    dried oregano
  • 1/2
  • Freshly floor black pepper
  • For the quinoa:
  • 1/2
    raw quinoa
  • 1
  • For the pesto:
  • 1
    recent basil leaves
  • 1/3
    roasted or uncooked cashews (or can sub roasted sunflower seeds or pumpkin seeds to make it nut free)
  • 2
    olive oil or avocado oil
  • 1/2
    lemon, juiced
  • 1
  • 1/4
    salt, plus extra to style
  • 1-2
    water, to skinny pesto as obligatory


  1. Preheat oven to 400 levels F. Line a big baking sheet with parchment paper. Place chopped veggies and chickpeas on parchment paper. 

  2. Cook dinner veggies: Drizzle 2 tablespoons olive oil over veggies, then sprinkle on garlic powder, dried oregano, salt and pepper. Gently toss together with your arms then unfold veggies out evenly. Bake for 20-25 minutes, or till veggies are tender and roasted, flipping over midway via to make sure even cooking.

  3. Whereas the veggies are roasting, make the quinoa: add quinoa and water to a medium pot and place over excessive warmth; deliver to a boil, then cowl, cut back warmth to low and prepare dinner for quarter-hour, then take away from warmth, fluff quinoa with a fork and switch quinoa to a big bowl.

  4. Make the pesto: Within the bowl of a meals processor, add basil, cashews, oil, lemon juice, garlic clove and salt. Course of till easy, about 1 minute, including a tablespoon or two of water to skinny pesto, if obligatory. Pesto ought to be on the thicker facet.

  5. As soon as veggies are carried out, add them to the bowl with the quinoa. Then fold within the pesto. Serve heat or chilly. Makes 4 servings.

Recipe Notes

To make nut free: use pumpkin seeds or sunflower seeds as a substitute of cashews.

This recipe is scrumptious by itself, but additionally great with grilled or roasted hen or with my honey lemon salmon recipe.


Servings: 4 servings

Serving measurement: 1 serving (based mostly on 4)

Energy: 324kcal

Fats: 13.5g

Saturated fats: 2.3g

Carbohydrates: 44.1g

Fiber: 8.9g

Sugar: 3.7g

Protein: 14.2g