Arugula Pesto Bowl (Print Version)

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

# Ingredient List:

→ Grains

01 - 1 cup quinoa, uncooked and rinsed
02 - 2 cups water
03 - ½ 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 - ¼ teaspoon black pepper

→ Arugula Pesto

09 - 2 cups fresh arugula, packed
10 - ¼ cup walnuts or pine nuts
11 - 1 clove garlic
12 - ½ cup grated Parmesan cheese
13 - ½ cup olive oil
14 - 1 tablespoon fresh lemon juice
15 - ¼ teaspoon salt

→ Assembly

16 - 2 cups fresh arugula
17 - ¼ cup shaved Parmesan cheese
18 - ¼ cup toasted pine nuts, optional
19 - Freshly ground black pepper to taste

# Recipe Steps:

01 - Preheat the oven to 400°F.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover with a lid, and simmer for 15 minutes or until water is completely 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 to 20 minutes, until vegetables are tender and lightly caramelized.
05 - Add arugula, walnuts or pine nuts, garlic, and Parmesan cheese to a food processor and blend until combined. With the motor running, drizzle in olive oil and lemon juice until the mixture reaches a smooth consistency. Season with salt.
06 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the arugula pesto. Toss gently until evenly coated.
07 - Divide fresh arugula among serving bowls. Top each bowl with the quinoa-vegetable mixture. Drizzle with remaining pesto and garnish with shaved Parmesan, toasted pine nuts, and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The arugula pesto has a peppery kick that makes every bite interesting, not boring.
  • Everything comes together in under an hour, and half of that is hands off roasting time.
  • It's flexible enough to use whatever vegetables or grains you already have on hand.
  • The leftovers taste even better the next day once the flavors marry in the fridge.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter, soapy taste that ruins the whole bowl.
  • Make sure your vegetables aren't crowded on the baking sheet or they'll steam instead of roast and turn mushy.
  • Taste the pesto before you toss it and adjust the lemon or salt, every batch of arugula has a different level of pepperiness.
03 -
  • Toast your nuts before blending them into the pesto, it deepens the flavor and makes everything taste richer.
  • If your pesto is too thick, thin it with a tablespoon of pasta water or plain water until it drizzles easily.
  • Use a vegetable peeler to shave thin ribbons of Parmesan instead of grating it, it looks prettier and melts on contact with the warm quinoa.
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