Veggie Quinoa Pesto Salad

Servings: 2 (4 side salads)
Prep Time: 15 minutes
Cook Time: 25 minutes


  • 2 cups cooked quinoa (1/2 cup uncooked)
  • 1 red bell pepper, cored and seeded, cut into 1” pieces
  • 1 carrot, peeled and sliced into ½ inch coins
  • 1 yellow bell pepper, cored and seeded, cut into 1” pieces
  • 1 large zucchini, cut into half-moon slices
  • 1 can chickpeas, rinsed and drained
  • 1 bunch asparagus cut into 2” pieces
  • ½ red onion, roughly chopped into 1” pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and pepper
  • ½ cup Good Foods Avocado Pesto
  • Lime wedges


  1. Preheat oven to 400°. Line a baking sheet with aluminum foil or parchment paper, spray with non-stick cooking spray.
  2. Layer veggies on baking sheet. Toss with olive oil, garlic powder, oregano, salt and pepper. Roast for 20-25 minutes, until fork tender and starting to brown.
  3. Meanwhile, cook quinoa according to package. Transfer to a large bowl. Add Good Foods Avocado Pesto and roasted veggies, stirring to combine. Salt and pepper to taste.
  4. Serve immediately with a lime wedge for squeezing or store in refrigerator and serve cold.

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