Veggies & Pesto Quinoa

During a recent patio lunch with friends, I fell in love with sautéed veggies over quinoa. So the next day, I recreated the dish my way and topped it with an ingredient that took over the top — fresh pesto.  The result was super yummy.  What’s more, this healthy dish, packed with protein from greens, quinoa & black beans, will leave you feeling so satisfied.

Veggies & Pesto Quinoa


  • Sauté
  • Quinoa cooked to package instructions
  • 1/4 c. onions, diced
  • 1.5 c. kale, chopped
  • 1/2 c. carrots, shredded
  • 1.5 c. frozen (or fresh)veggie mix (broccoli, squash, string bean, or another to your taste)
  • 1/2 c. black beans
  • 1/2 tsp. garlic powder
  • 1/4 tsp. garlic salt
  • 1/4 tsp. chipotle seasoning (to taste)
  • Pesto
  • 1 T. extra virgin olive oil ( 1 T. for saute, 1/4 c. for pesto)
  • 3-4 garlic cloves, diced
  • 3 c. fresh basil
  • 1/2 c. vegan Mozzarella cheese
  • 1/4 c. lemon juice, freshly squeezed
  • 1/4 c. walnuts (or walnut and pistachio mix)


  • Sauté
  • In a skillet on the stovetop over low heat, add in a tablespoon of oil.
  • Add in onions, cook until translucent.
  • Add in the rest of the veggies.
  • Add in the seasonings and Worcestershire sauce to taste.
  • Pesto Preparation
    Add all ingredients into a Cuisinart and blend well.
    Do a taste test. If you prefer to add in salt, add in adash.
  • Plate
    Place a generous portion of cooked quinoa on a plate.
    Add veggie sauté.
    Top with a tablespoon of pesto.


Unused pesto should be refrigerated. Pesto usually is fresh for about a week. Visit: MaryannRidiniSpencer.com