Heat oven to 400F.
Place zucchini, bell pepper, mushrooms, onion and chickpeas on a pan lined with parchment paper.
Roast vegetables in oven for 40 minutes.
In a pot, add quinoa to 1 cup of water and bring to a boil. Reduce heat and simmer for 15 minutes.
Add basil, parmesan cheese, ground almonds, lemon juice, minced garlic and Organika Organic Spirulina Powder to Braun PureMix Blender and puree.
Slowly add 3 Tablespoons of Extra Virgin Olive Oil to pesto mixture in blender while running.
Combine vegetables, chickpeas, quinoa and pesto and serve.