Preheat the oven to 200 degrees. Line the large low baking tray with baking paper. Pour the infusion from the chickpeas and spread it over the entire surface of the baking tray together with the vegetables and mushrooms. Drizzle with olive oil, sprinkle with oregano, pepper, garlic and salt. Bake everything in a preheated oven for about 20 minutes until all the vegetables are soft and roasted. Meanwhile, cook the qiunoa in boiling water. We cook it under the lid, for about 15 minutes. Then remove it from the plate, mix lightly with a fork and transfer to a larger bowl.
Prepare the pesto by mixing all the ingredients into a thick smooth slurry. Add it to a bowl of cooked quinoa and serve with roasted vegetables. be placed in a large bowl. To prepare pesto, parmesan, cashews, garlic, water, lemon and basil it is necessary to add to the dish of a food processor and process for one minute to make the pesto thick and the mixture smooth. If necessary, you can add a tablespoon of water) When the vegetables are cooked, they must be added to a bowl containing quinoa. After folding the pesto, you can serve hot or cold.