As simple as they come. Roast vegetables are one of the easiest ways to please a crowd, and when paired with pesto and quinoa, you’ll consider applying for next season’s MKR! Enjoy this salad warm, or keep leftovers for lunch the next day and eat it cold.
TIP: prep a batch of this salad at the start of the week, using whatever vegetables are in season, and pair it with some protein for lunches. Easy peasy lemon squeezy.
quinoa roast vegie pesto salad
Preheat oven to 200 and line a tray with baking paper.
Combine vegetables with olive oil and season well. Transfer to the baking tray and cook for 30-40 minutes until tender. Set aside to cool before transferring to a large serving bowl.
To cook quinoa: rinse well and bring 1 cup of water to the boil in a saucepan. Add quinoa, reduce heat to a simmer and cook covered until the water evaporates. Fluff halfway through with a fork to add volume.
Add the quinoa to the cooked vegetables and gently toss through with the pesto.
Add kale, parsley, lemon juice and zest and toss to combine once more.
Sprinkle over pumpkin seeds and it's ready to serve.