Arugula Pesto Bowl with Vegetables (Printable)

Nourishing grain bowl with zesty arugula pesto, roasted vegetables, and quinoa

# 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 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, optional
19 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 400°F.
02 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, 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 on a baking sheet and roast for 18-20 minutes until tender and lightly caramelized.
04 - In a food processor, blend arugula, walnuts or pine nuts, garlic, and Parmesan. With the motor running, drizzle in olive oil and lemon juice until smooth. Season with salt.
05 - In a large bowl, combine cooked quinoa, roasted vegetables, and half the arugula pesto. Toss gently to coat.
06 - Divide fresh arugula among serving bowls. Top with the quinoa-vegetable mixture. Drizzle with remaining pesto.
07 - Garnish with shaved Parmesan, toasted pine nuts, and extra black pepper. Serve immediately.

# Expert Advice:

01 -
  • The peppery arugula pesto tastes restaurant quality but comes together faster than you'd think, no fancy equipment required.
  • One bowl holds all the color and nutrition you need, so cleanup feels less like a punishment and more like a victory.
  • It's flexible enough to swap grains or proteins without changing the soul of the dish, which means it grows with your pantry.
02 -
  • If your pesto breaks or looks too thick, add a splash of warm water a teaspoon at a time until it loosens, which I learned the hard way after nearly throwing out a batch.
  • Don't toss the warm quinoa and vegetables too vigorously or you'll bruise the delicate arugula leaves in the pesto, turning them dark and bitter.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes if you have them on hand, it deepens their flavor in a way that makes people ask what your secret is.
  • A squeeze of fresh lemon juice over the finished bowl right before eating brightens everything and keeps the pesto from dulling as it sits.
Return