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Pesto Quinoa with Roasted Veggies (Healthy, Vegan, Gluten-Free)
Ingredients
  • subheading: for the quinoa:
  • 1 ½ cups uncooked quinoa
  • subheading: for the roasted veggies:
  • 3 zucchinis, sliced in half, then cut
  • 1 pound asparagus, sliced into 1.5 inch pieces
  • 2 tbsp olive oil, divided - 1 for zucchini, 1 for asparagus
  • salt to taste
  • black pepper to taste
  • subheading: to assemble:
  • cooked quinoa
  • ½ cup basil pesto, more if needed
  • add roasted veggies
  • ⅓ cup sun-dried tomatoes, roughly chopped
  • ½ cup slivered almonds, toasted
Steps
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