#ad Quinoa is one of my favorite ways to add extra protein to plant based meals. Quinoa has all 9 amino acids and makes a high protein meal when paired with beans. In order to cut down on both time and mess I love to use @Success Rice Tri-Color Boil-in-Bag Quinoa. It's ready in 10 minutes and guaranteed to cook perfectly every time. INGREDIENTS Chickpeas * 1 can chickpeas - drained * 1 tbsp oil * salt/pepper to taste * 1 tsp garlic powder Spaghetti squash * 1 spaghetti squash - cut in half with seeds removed * splash oil * salt/pepper to taste * 1 tsp garlic powder Pesto * 2 cups basil * 1⁄4 cup nutritional yeast (sub parmesan if not vegan) * 1⁄2 cup hemp seeds * 1⁄3 cup olive oil * juice from 1⁄2 lemon * 1 garlic clove * salt/pepper to taste + 1 bag of cooked @successrice Tri-Color Boil-in-Bag Quinoa INSTRUCTIONS 1. Preheat oven to 425 degrees. 2. Lightly coat spaghetti squash halves in oil, salt, pepper and garlic powder. Place face down on a sheet pan lined with parchment paper. 3. Add chickpeas to the same sheet pan as the spaghetti squash. Coat in oil, salt, pepper and garlic powder. 4. Roast chickpeas and squash for 30 minutes. Remove chickpeas from sheet pan and set aside. Put spaghetti squash back in the oven for 10-20 more minutes - until browned. 5. Add all pesto ingredients to a food processor or blender. Blend until smooth. 6. Add chickpeas to a bowl with quinoa. Toss with pesto. 7. Add chickpea and quinoa mixture to each half of spaghetti squash. Serve and enjoy. #spaghettisquash #plantbasedrecipes