Pesto Quinoa with Roasted Vegetables – Fluffy quinoa, herby lemony basil pesto, and perfectly roasted veggies all mixed together to form this hearty, satisfying and delicious recipe that is gluten-free, vegetarian and comes together in 30 minutes or less!
We love quinoa and pesto together so I created this amazing pesto quinoa with fire roasted vegetables and it was a hit with the whole family! The nutrient rich quinoa cooked until al dente, mixed with fresh seasoned roasted veggies, tossed in a quick homemade pesto is the best delicious vegetarian meal or side ever!
This quinoa with pesto is a great way to use up quinoa that is cooked and ready to go. We also love this chopped quinoa salad and this kale quinoa salad for a quick side or meal during the busy week.
In this cooked quinoa recipe, I paired some cooked quinoa with perfectly roasted, tender veggies and herby, lemony, basil pesto. It turned out to be a great combo of ingredients and very easy to throw together.
Also, such a great healthy side dish to bring for get- together’s or to have on the table for any meal.
Why You’ll Love This Pesto Quinoa Recipe
- Healthy Vegetarian Meal that is so delicious!
- Great way to use quinoa and pesto.
- Perfect for busy weeknights and great for meal prep!
- Satisfying and nutritious!
Ingredients needed or this pesto quinoa with roasted vegetables
- Cooked quinoa – you can use leftover quinoa as well or use store-bought cooked quinoa. Cooked brown rice also works in place of the quinoa.
- Vegetable stock – is used to cook the quinoa. You can also use water.
- Store-bought pesto or homemade – I made a quick homemade pesto but any store-bought brand also works as a short cut.
- Olive oil – extra virgin olive oil is used to season the vegetables.
- Fresh vegetables – I used bell peppers, onions, broccoli, mushrooms but you could also add other vegetables like zucchini, cauliflower or carrots.
- Spices and seasoning – Garlic powder, onion powder, chili powder, salt and pepper
Recommended Kitchen Tools
- Cutting board + Kitchen Knife
- Mixing bowls
- Baking pan
- Casserole dish
How to make pesto quinoa with roasted vegetables
Here are the easy steps for making this amazing pesto quinoa with veggies with step-by step photos. Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.
Step 1: Cook the quinoa according to the package instructions.
Step 2: Chop and season the vegetables.
Step 3: Roast the veggies in the oven until they are tender and cooked through.
Step 4: Make the pesto.
Step 5: Combine the cooked quinoa with the roasted vegetables and pesto.
Step 6: Top with grated parmesan and fresh basil and enjoy!
Recipe Variations
- Make this low-carb. For a low-carb option, you can swap the quinoa with cauliflower rice. You can spread the cauliflower rice onto a baking sheet, drizzle it with olive oil, salt, and pepper and roast it for about 10 minutes with the veggies and then mix it in with the veggies and pesto.
- Add some extra protein. This recipe is great for adding any extra proteins you have on hand like chickpeas, hard-boiled eggs, tofu, or even sliced grilled chicken.
- Make this vegan. Use a vegan pesto and this is fully vegan and dairy-free. You could also sub the parmesan with vegan parmesan cheese if you still want that cheesy taste without the dairy.
- Change up the veggies. Use any veggies that are good for roasting like cauliflower, parsnips, or butternut squash, zucchini or Brussels sprouts.
Serving Suggestions
We love this pesto quinoa with roasted veggies as a main dish with some delicious sides. Here are some other recipes to serve with it.
How To Store and Reheat
Store leftover quinoa pesto in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave until heated through.
More healthy Recipes
- Roasted Chicken and Veggies
- Easy Air Fryer Vegetables
- Chicken Pesto Pizza
- Air Fryer Sausage and Veggies
Get all of my healthy easy recipes on PMG!
Did you make this pesto quinoa recipe? If so, please leave a comment and rating below. I would love to hear how yours turned out!
Update: This recipe and post have been updated to include better step by step photos, recipe variations, and an updated recipe card.
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Pesto Quinoa With Roasted Vegetables
- Total Time: 30 minutes
- Yield: 8 – 10 servings 1x
- Diet: Vegetarian
Description
Fluffy quinoa, herby lemony basil pesto and perfectly roasted veggies all mixed together to form this hearty, satisfying and delicious recipe that is gluten-free, vegetarian and comes together in 30 minutes or less!
Ingredients
For the quinoa
- 1 cup dry quinoa
- 2 cups vegetable stock or water
For the roasted vegetables
- 1 red bell pepper (cut into 1-inch pieces)
- 1 green bell pepper (cut into 1-inch pieces)
- ½ red or white onion (cut into 1-inch pieces)
- 1 cup fresh broccoli (chopped)
- 1 cup sliced baby bella or button mushrooms
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the basil pesto
- 1 cup fresh basil
- 3 cloves of garlic (minced)
- ⅓ cup grated parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ¼ cup olive oil
- 3 tablespoon pistachios
Instructions
Cook the quinoa
- Add the dry quinoa to a medium-size pot. Pour in the veggie stock and stir. Bring the quinoa and stock to a boil on the stovetop, cover, reduce to simmer and let that cook for 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and season with salt and pepper.
Cook the veggies
- Preheat the oven to 425° F and spray a baking sheet with cooking spray. Place all of the chopped veggies into a medium-size mixing bowl, drizzle with olive oil, sprinkle in the garlic powder, onion powder, chili powder, salt, and pepper. Toss to coat all of the veggies. Place the veggies in a single layer onto the baking sheet and bake in the middle rack of the oven for 20-25 minutes. Remove and set aside.
Make the homemade pesto
- Place all of the pesto ingredients except the olive oil and pistachios into a food processor and pulse while drizzling in the olive oil until everything is combined. Add in the pistachios and pulse a few times to break them down.
Assemble
- Transfer the quinoa and roasted veggies into a large serving bowl and toss. Add in the pesto and stir to combine everything together. Serve warm and enjoy!
Notes
- Make this low-carb. For a low-carb option, you can swap the quinoa with cauliflower rice. You can spread the cauliflower rice onto a baking sheet, drizzle it with olive oil, salt, and pepper and roast it for about 10 minutes with the veggies and then mix it in with the veggies and pesto. So good! Although, If I have the carbs left for the day, I prefer the quinoa of course.
- Add some extra protein. This recipe is great for adding any extra proteins you have on hand like chickpeas, hard-boiled eggs, tofu, or even sliced grilled chicken.
- Make this vegan. Simply omit the parmesan in the pesto and this is fully vegan and dairy-free. You could also sub the parmesan with vegan parmesan cheese if you still want that cheesy taste without the dairy.
- Change up the veggies. Use any veggies that are good for roasting like cauliflower, parsnips, or butternut squash.
- This stores in the fridge for up to 5 days in an airtight container. You can also store the ingredients separately for up to 5 days.
- Reheat portions in the microwave until fully cooked through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Side Dishes
- Method: Oven
- Cuisine: Mediterranean
So tasty! This will be a great lunch go-to. I cheated with a jar of organic pesto and a squeeze of lemon upon discovering I didn’t have any basil and the grocery store was out.
That’s great Jennifer! So glad you liked it!
I made this today and it was amazing! I will definitely make this delicious dish again.
Hi Maureen! So glad you liked it!