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Roasted Red Pepper Pesto Quinoa Bowls
Roasted Red Pepper Pesto Quinoa Bowls
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Ingredients
- 2 zucchini, cut into half coins
- 2 yellow squash, cut into half coins
- ¼ cup olive oil
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1 teaspoon Morton & Bassett Fine Ground Black Pepper
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2 teaspoons Morton & Bassett Oregano
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½ teaspoon Morton & Bassett Harissa
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½ teaspoon Morton & Bassett Garlic Powder
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½ teaspoon Morton & Bassett Celery Seed
- 1 cup quinoa uncooked
- 1 cup roasted red peppers
- 1 tablespoon parmesan
- ¼ cup walnuts
Directions
Preheat the oven to 425°F. Place zucchini and yellow squash on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with M&B Oregano and M&B Fine Ground Black Pepper and roast in the oven for 15-18 minutes.
Cook quinoa to package instructions.
While the quinoa cooks, prepare the roasted red pepper pesto. Combine roasted red peppers, parmesan cheese, walnuts, remaining olive oil, M&B Harissa, and M&B Garlic Powder into a food processor. Pulse to combine.
Serve quinoa into bowls, topped with zucchini, yellow squash, and roasted red pepper pesto. Garnish with M&B Celery Seed and a little more parmesan.