1. Preheat oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or parchment paper.
2. Place onion, bell pepper, mushrooms and chickpeas in a large bowl. Add olive oil, vinegar, garlic powder and oregano. Season with salt and pepper and mix well. Spread out vegetables on baking sheet and bake for 20 minutes, stirring halfway through cooking.
3. Meanwhile, cook quinoa according to package directions. Place in a large bowl. Add pesto and mix.
4. Once vegetables are cooked, add to quinoa bowl and mix. Serve salad warm or cold.

Chef’s secret

Keeps in the refrigerator for 5 days. Do not freeze.