Basil Pesto Quinoa & Veggies

caroline culwell, life eclectic, basil pesto quinoa, quinoa & veggies, basil pesto veggies, vegetarian recipe, vegan recipe

caroline culwell, life eclectic, basil pesto quinoa, quinoa & veggies, basil pesto veggies, vegetarian recipe, vegan recipe

caroline culwell, life eclectic, basil pesto quinoa, quinoa & veggies, basil pesto veggies, vegetarian recipe, vegan recipe

caroline culwell, life eclectic, basil pesto quinoa, quinoa & veggies, basil pesto veggies, vegetarian recipe, vegan recipe

INGREDIENTS
-2 cups parsnips (cut into chunks)
-2 cups carrots (sliced)
-1/2 large white onion (chopped)
-3 large handfuls kale (chopped)
-1.5 cups quinoa (dry)
-1 jar of Classico basil pesto sauce
-olive oil
-S & P
-garlic powder
-4 cloves minced garlic (or two tsp minced)

DIRECTIONS
Preheat oven to 425 degrees. Measure out 1.5 cups of dry quinoa and cook on stove according to package directions. On a cutting board, separately chop your onions, parsnips, carrots, and kale. In a small mixing bowl combine parsnips and carrots then drizzle with olive oil, pepper, and garlic powder. Stir until seasonings and oil coat the veggies. Spread the parsnips and carrots evenly over a cookie sheet and place int eh oven for 16 minutes. In a skillet heat about two Tbsp olive oil and 4 cloves minced garlic on medium/high heat. Add 1/2 chopped white onion and sauté until tender and slightly transparent, then add your chopped kale. Sauté until tender then remove from heat and empty onions and kale in a large mixing bowl. Once the oven-roasted parsnips and carrots are ready add them to the sautéed onion and kale mixture. Then add cooked quinoa and mix well. Add 1 jar of Classico basil pesto sauce and mix until your quinoa and veggies are evenly coated. Serve hot or place in the fridge and enjoy later!