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Roasted Vegetables, Chickpeas and Quinoa with Spirulina Powder

Roasted vegetables, chickpeas and pesto quinoa made with Organika Organic Spirulina Powder.
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Servings 4 people

Ingredients
  

  • 1 zucchini chopped in 1" pieces
  • 1 Yellow Bell Pepper chopped in 1" pieces
  • 1 red onion chopped in 1" pieces
  • 1 cup mushrooms chopped in 1" pieces
  • 1 can chickpeas rinsed and drained
  • 2 cloves garlic chopped in quarters
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon dried oregano
  • ground pepper to taste
  • 1/2 cup quinoa
  • 1 cup water
  • 1 cup fresh basil
  • 1 lemon juice of
  • 1 clove garlic minced
  • 3 Tablespoons Parmesan cheese
  • 2 Tablespoons almonds ground
  • 1 teaspoon Organika Organic Spirulina Powder
  • 3 Tablespoons Extra Virgin Olive Oil

Instructions
 

  • 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.