Roasted vegetable quinoa salad with pesto

I cannot believe it has been a week since Melbourne Cup, as the year goes on time just seems fly by! To celebrate Melbourne Cup at work we all brought in a dish to enjoy for lunch whilst watching the race. I hope you backed a winner!

I made this roasted vegetable quinoa salad with pesto as it caters for almost all dietary requirements as it’s gluten free, vegan, dairy free and can be made nut free by swapping the pine nuts for pumpkin seeds in the pesto.

Basil pesto

My very first post was a quinoa salad (actually, very similar to this one) and remembered how delicious it was. It’s really the perfect dish as it feeds a lot of people, it’s very tasty and you can use whatever vegetables you have in the fridge.

I added lemon juice to the pesto as it lends a freshness to this otherwise heavier salad due to the roasted vegetables.

Salad ready to be served!

This salad will keep in the fridge in a sealed container for up to 3 days.

Roasted vegetable quinoa salad with pesto

Serves 4-6

Ingredients:

  • 2 cups cooked quinoa
  • 4 cups vegetables (I used carrot, sweet potato, red and green capsicum, potato, pumpkin and zucchini), all thoroughly washed and diced*
  • Coconut oil
  • 1 cup baby spinach leaves, washed
  • 2 cups basil, washed and dried
  • 1/4 cup pine nuts
  • 1 TBSP nutritional yeast
  • 1/2 TBSP fresh lemon juice
  • 1 garlic clove
  • 1/8 cup macadamia oil
  • Salt and pepper

Method:

  1. Preheat oven to 180C/350F and line two baking trays with baking paper.
  2. Place vegetables onto baking paper and coat with just enough coconut oil.
  3. Roast for 20 minutes or until cooked through. Remove from the oven and set aside to cool down.
  4. Place basil, pine nuts, nutritional yeast, lemon juice and garlic in the food processor. Process until everything is combined. Slowly add macadamia oil (you may not need 1/8 cup) and continue to process until it forms a paste. Season with salt and pepper.
  5. Mix together the cooked quinoa, roasted vegetables and spinach leaves in a large mixing bowl.
  6. Fold through the pesto and mix until the quinoa and vegetables have all been coated. Enjoy!

Notes:

  • If you like to keep the skin on your vegetables (like me) ensure they are washed thoroughly to remove all the dirt
  • This is delicious when topped with hummus and sliced avocado!
  • I doubled the recipe for Melbourne Cup and it served 10 people easily
  • If you don’t use all the pesto, keep it in a sealed container in the fridge for up to 4 days!

What’s your favourite dish to bring to a friend’s party/work function?

2 thoughts on “Roasted vegetable quinoa salad with pesto

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