Summer Squash Pesto Quinoa Salad
For a healthy summer meal or side dish, make sure to put summer squash pesto quinoa salad on your meal prep menu! This easy salad is vegan, gluten-free, and high in protein.
Ingredients
- 1 cup dry quinoa
- 1 1/2 cups veggie or chicken broth*
- 1 can chickpeas drained and rinsed
- 1-2 zucchinis
- 1-2 yellow summer squash
- 3/4 cup creamy vegan avocado pesto or your favorite pesto sauce
- salt & pepper to taste
Instructions
- Preheat oven to 425°.
- Quinoa can be made ahead of time. Drain and rinse your quinoa as directed on the package with a mesh strainer.
- Add quinoa and broth to a small pot and bring to a boil.
- Once boiling, reduce heat to low and simmer covered for 12-13 minutes, or as directed on the package, until quinoa is fluffy and all the liquid has been absorbed. Let cool in the fridge before adding to the salad.
- Chop your zucchini and summer squash.
- Place zucchini and squash evenly on a lined baking tray.
- Bake zucchini and squash for 12-14 minutes (don't let them get soggy).
- Drain and rinse a can of chickpeas.
- In a large bowl, add your cooked quinoa, roasted squash, drained and rinsed chickpeas, and pesto and mix to combine. Add salt and pepper to taste and enjoy!
Notes
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