Veggie Quinoa Pesto Salad

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

Ingredients:

• 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

Directions:

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.