Roasted Vegetables, Chickpeas and Pesto Quinoa with Spirulina

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    Many people are choosing to include more vegetarian and vegan dishes into their daily diets. People on vegetarian diets generally have lower cholesterol, lower blood pressure and a reduced risk of heart disease compared to their meat-eating counterparts. Roasted Vegetables, Chickpeas and Pesto Quinoa is a hearty meal that can be served for dinner. We’ve upped the nutritional value of this recipe by adding Organika Organic Spirulina Powder to the pesto.

    Spirulina is a blue-green algae, grown in alkaline water, that has been used as a dietary supplement around the world. Organika Organic Spirulina Powder has many nutritional ingredients including beta-carotene, iron and protein.

    Organika Organic Spirulina Powder
    Organika Organic Spirulina Powder

    Another super healthy ingredient in this recipe is quinoa. I have recently begun incorporating more quinoa into my diet. I like its nutty taste and I don’t find it as filling as rice. Quinoa contains a whopping 8 grams of protein per cup, which is higher than any other grain, so this is another reason to add it to your diet. Quinoa also wins over brown rice in that it contains all of the essential amino acids while brown rice does not. (Sprouted brown rice also contains every essential amino acid.)

    Roast vegetables and chickpeas on parchment paper
    Roast vegetables and chickpeas on parchment paper

    I roasted the vegetables and chickpeas on parchment paper placed on a pan. This makes cleaning up so easy. Just throw the parchment paper away once you’re done and wipe the pan.

    Braun PureMix Blender
    Braun PureMix Blender

    When it was time to prepare the pesto, I relied on the Braun PureMix Blender. First, I ground the almonds in my Braun coffee grinder, then I added all of the ingredients including the chopped basil, parmesan, ground almonds, Organika Organic Spirulina Powder and Extra Virgin Olive Oil to the blender on the Puree setting. The resulting pesto was smooth.

    Roasted vegetables, chickpeas, pesto quinoa and Spirulina powder
    Roasted vegetables, chickpeas, pesto quinoa and Spirulina powder
    Roasted vegetables, chickpeas and pesto quinoa with Spirulina Powder
    Roasted vegetables, chickpeas and pesto quinoa with Spirulina Powder

    Let me know in the comments whether you make this recipe and what you think of it.

    Print Recipe
    Roasted Vegetables, Chickpeas and Quinoa with Spirulina Powder
    Roasted vegetables, chickpeas and pesto quinoa made with Organika Organic Spirulina Powder.
    Prep Time 25
    Cook Time 40
    Servings
    people
    Ingredients
    Prep Time 25
    Cook Time 40
    Servings
    people
    Ingredients
    Instructions
    1. Heat oven to 400F.
    2. Place zucchini, bell pepper, mushrooms, onion and chickpeas on a pan lined with parchment paper.
    3. Roast vegetables in oven for 40 minutes.
    4. In a pot, add quinoa to 1 cup of water and bring to a boil. Reduce heat and simmer for 15 minutes.
    5. Add basil, parmesan cheese, ground almonds, lemon juice, minced garlic and Organika Organic Spirulina Powder to Braun PureMix Blender and puree.
    6. Slowly add 3 Tablespoons of Extra Virgin Olive Oil to pesto mixture in blender while running.
    7. Combine vegetables, chickpeas, quinoa and pesto and serve.
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