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1. Rinse the quinoa in a fine-mesh strainer under cold water, then drain well.
1.5 cup quinoa
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2. Combine the rinsed quinoa, water, and salt in a medium saucepan, bring to a boil, then reduce to a gentle simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
1.5 cup quinoa,
3 cup water,
1 tsp salt
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3. Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes, then fluff with a fork and set aside.
1.5 cup quinoa
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4. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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5. Cut the zucchini into bite-size half-moons, slice the red bell pepper into strips, halve the cherry tomatoes, and thinly slice the red onion.
2 piece zucchini,
1 piece red bell pepper,
1.5 cup cherry tomatoes,
0.2 piece red onion
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6. Spread the zucchini, red bell pepper, cherry tomatoes, red onion, broccoli florets, and chickpeas on the prepared baking sheet in an even layer.
2 piece zucchini,
1 piece red bell pepper,
1.5 cup cherry tomatoes,
0.5 piece red onion,
2 cup broccoli florets,
1 can chickpeas, cooked and drained
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7. Drizzle the vegetables and chickpeas with olive oil, then season with salt and black pepper, tossing to coat evenly.
1 tsp salt,
2 piece zucchini,
1 piece red bell pepper,
1.5 cup cherry tomatoes,
0.5 piece red onion,
2 cup broccoli florets,
1 can chickpeas, cooked and drained,
4 tbsp olive oil,
0.5 tsp black pepper
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8. Roast the vegetables and chickpeas for 20 to 25 minutes, stirring once halfway through, until the edges are caramelized and the chickpeas are lightly crisp.
2 piece zucchini,
1 piece red bell pepper,
1.5 cup cherry tomatoes,
0.5 piece red onion,
2 cup broccoli florets,
1 can chickpeas, cooked and drained,
4 tbsp olive oil
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9. While the vegetables roast, add the fresh basil leaves, baby spinach, pine nuts, nutritional yeast, garlic, lemon juice, salt for pesto, and olive oil to a food processor or high-speed blender.
4 tbsp olive oil,
3 cup fresh basil leaves,
1 cup baby spinach,
0.2 cup pine nuts,
0.2 cup nutritional yeast,
2 clove garlic,
3 tbsp lemon juice,
0.5 tsp salt for pesto
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10. Blend the mixture, stopping to scrape down the sides as needed, until mostly smooth, then add water for thinning pesto a little at a time and blend again until you reach a pourable yet still thick consistency. Adjust seasoning with additional salt or lemon juice to taste.
3 tbsp lemon juice,
3 tbsp water for thinning pesto,
0.5 tsp salt for pesto
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11. Transfer the fluffed quinoa to a large mixing bowl, add the warm roasted vegetables and chickpeas, and spoon over most of the pesto.
1.5 cup quinoa,
2 piece zucchini,
1 piece red bell pepper,
1.5 cup cherry tomatoes,
0.5 piece red onion,
2 cup broccoli florets,
1 can chickpeas, cooked and drained,
3 cup fresh basil leaves,
0.2 cup pine nuts,
0.2 cup nutritional yeast
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12. Gently toss until the quinoa is well coated and the vegetables are evenly distributed, adding more pesto as desired.
1.5 cup quinoa,
3 cup fresh basil leaves
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13. Taste and adjust with extra salt, black pepper, or lemon juice if needed, then transfer to plates or a platter and garnish with fresh basil leaves and toasted pine nuts before serving warm or at room temperature.
1 tsp salt,
0.5 tsp black pepper,
3 tbsp lemon juice,
0.2 cup fresh basil leaves (garnish),
2 tbsp toasted pine nuts (garnish)
