Photo: Thought Catalog
Quinoa with Roasted Tomatoes, Avocado, and PestoQuinoa with Roasted Tomatoes, Avocado, and Pesto
17 ingredients
Serves 6
openrecipes
Estimated Nutrition (whole recipe, rough)
1319
Calories
33g
Protein
66g
Fat
155g
Carbs
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the quinoa and vegetables
- 2 cups cherry tomatoes
- Olive oil
- Salt
- 2 cups dry quinoa
- 1 avocado, cut into chunks
- 1/3 to 1/2 cup diced mozzarella (about 3-4 ounces)
- 3/4 cup chickpeas, more if desired
- For the pesto vinaigrette
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/2 cup walnuts, toasted
- 1 cup basil leaves
- pinch cayenne
- 1 1/2 tablespoons rice wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 4-6 tablespoons olive or canola oil or a mixture of the two
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes