Roasted Vegetable Medley with Quinoa and Avocado Pesto

Servings: 4 | 45 minutes | 450 kcal

This recipe was invented by me in 2018, inspired by a visit to my local farmer' market. The fresh, vibrant produce inspired me to create a dish that was both delicious and nutrient-dense - and so the Roasted Vegetable Medley with Quinoa and Avocado Pesto was born.

This dish was created by me in the summer of 2018, when I was inspired by the abundance of fresh vegetables and fruit at my local farmers market. I wanted to create a dish that was not only vegan, but also delicious and satisfying.

Ingredients

2 cups Assorted vegetables (bell peppers, zucchini, eggplants, cherry tomatoes)
1 cup Quinoa
1 piece Avocado
2 cups Fresh basil leaves
2 pieces Garlic cloves
2 teaspoons Lemon juice
2 teaspoons Olive oil

Instructions

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
Chop the vegetables into bite-sized pieces and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred.
While the vegetables are roasting, cook the quinoa according to package instructions.
To make the avocado pesto, combine the avocado, basil, garlic, lemon juice, and olive oil in a food processor and blend until smooth. Season with salt and pepper to taste.
Once the quinoa and vegetables are done, combine them in a large bowl. Drizzle the avocado pesto over top, and toss to combine.
Serve warm, and enjoy!