Quinoa and Veggie Pesto

Recipe:      

  • ½ cup of basil

  • 1-2 cloves of roasted garlic

  • ½ cup of quinoa

  • 2 pinch of cayenne pepper

  • 1 cup of chickpeas

  • ½ cup of coconut milk

  • ½ lime

  • 1 tablespoon of olive oil

  • ½ teaspoon of salt

  • 1 ½ cup of mixed roasted veggies (brussels sprouts, mushrooms, zucchini, cauliflower, and/or sliced red onions)

Directions:

  1. Heat the oven at 400 degrees Fahrenheit and add chopped veggies. You can marinate the veggies in a little olive oil and salt and pepper to taste.

  2. In a medium saucepan combine the quinoa, water, salt and pepper to taste.

  3. In a bowl, whisk together the olive oil, coconut milk, and lime juice until smooth.

  4. While the quinoa and veggies cook; in a food processor add the basil, roasted garlic, olive oil, coconut milk, lime juice, salt and pepper to taste. Process until desired consistency.

  5. Sauté the chickpeas with desired olive oil and sauté in the frying pan until slightly crispy.

  6. Once the veggies and quinoa are cooked, toss the chickpeas and veggies on top of the quinoa. Add additional sauce as desired and ENJOY!