Arugula Pesto Bowl with Grains (Printable)

Peppery arugula pesto coats roasted vegetables and quinoa in this vibrant grain bowl. A wholesome vegetarian meal ready in 45 minutes.

# What you'll need:

→ Grains

01 - 1 cup quinoa, uncooked and rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 medium zucchini, sliced
06 - 1 red bell pepper, chopped
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon black pepper

→ Arugula Pesto

09 - 2 cups fresh arugula, packed
10 - 1/4 cup walnuts or pine nuts
11 - 1 clove garlic
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup olive oil
14 - 1 tablespoon fresh lemon juice
15 - 1/4 teaspoon salt

→ Assembly

16 - 2 cups fresh arugula
17 - 1/4 cup shaved Parmesan cheese
18 - 1/4 cup toasted pine nuts
19 - Freshly ground black pepper to taste

# Method:

01 - Set oven to 400°F (204°C).
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
03 - Toss cherry tomatoes, zucchini, and red bell pepper with olive oil and black pepper. Spread evenly on a baking sheet.
04 - Place baking sheet in preheated oven and roast for 18-20 minutes until vegetables are tender and lightly caramelized.
05 - In a food processor, blend arugula, walnuts or pine nuts, garlic, and Parmesan cheese until combined. With motor running, slowly drizzle in olive oil and lemon juice until reaching smooth consistency. Season with salt.
06 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the prepared arugula pesto. Toss gently until evenly coated.
07 - Divide fresh arugula among four serving bowls. Top each with the quinoa-vegetable mixture and drizzle with remaining pesto.
08 - Top each bowl with shaved Parmesan cheese, toasted pine nuts, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It tastes bright and alive, like eating something that actually grew in soil and sunshine instead of sitting under plastic wrap.
  • You can prep the pesto and grains ahead, then throw it together on a weeknight when you're too tired to think.
  • It's filling without that heavy, sleepy feeling some grain bowls leave behind.
  • The leftovers somehow taste better the next day after everything marinates together overnight.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a weird, bitter coating that ruins the whole bowl.
  • Make sure your oven is fully preheated before the vegetables go in, or they'll steam instead of caramelize.
  • Blend the pesto until it's smooth but not so long that it turns warm and loses its bright green color.
  • Toss the warm quinoa with pesto while it's still hot so the flavors meld together instead of sitting on top.
03 -
  • Use a microplane to grate the garlic instead of chopping it so it disappears into the pesto without leaving sharp, raw bites.
  • Let the roasted vegetables cool for a minute before tossing them with the quinoa, or the heat will wilt everything too much.
  • If your pesto seems too thick, thin it with a tablespoon of the quinoa cooking water for a silkier texture that clings better.
  • Drizzle a little extra olive oil over the finished bowls right before serving for a glossy, restaurant quality look.
Return