Vegetarian

Roasted Veggies with Basil-Almond Pesto over Quinoa is for Dinner.

Roasted Veggies with Basil-Almond Pesto over Quinoa takes 15 minutes to prepare.

Roasted Veggies with Basil-Almond Pesto over Quinoa takes 45 minutes to cook.

Roasted Veggies with Basil-Almond Pesto over Quinoa makes 4 servings.

The ingredients for Roasted Veggies with Basil-Almond Pesto over Quinoa are:

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

Here is how you make Roasted Veggies with Basil-Almond Pesto over Quinoa:

Start by placing all pesto ingredients into a blender or food processor and pulsing until well combined. Set aside.Preheat oven to 325 degrees FBring 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: 4Recipe submitted by SparkPeople user PINKSHANYN.

The nutritional information for Roasted Veggies with Basil-Almond Pesto over Quinoa is:

• 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

The dietary needs meet for Roasted Veggies with Basil-Almond Pesto over Quinoa is Vegan