Arugula Pesto Bowl (Printable Version)

Vibrant grain bowl featuring roasted vegetables tossed in zesty arugula pesto

# Components:

→ 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, optional
19 - Freshly ground black pepper to taste

# Preparation steps:

01 - Set oven to 400°F (200°C).
02 - In a saucepan, combine quinoa, water, and salt. 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 to 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 - Top with shaved Parmesan, toasted pine nuts, and extra black pepper. Serve immediately.

# Expert Advice:

01 -
  • It pulls together fast but tastes like you spent all afternoon on it.
  • The arugula pesto is punchy and bright, nothing like the basil version you're used to.
  • You can swap the grains or veggies based on what's actually in your fridge.
  • It works hot, cold, or room temperature, so leftovers are never boring.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a bitter, soapy taste that no amount of pesto can fix.
  • Roast the vegetables in a single layer with space between them, crowding the pan will steam them instead of caramelizing.
  • Blend the pesto just until smooth, over-processing turns it dark and bitter.
  • Toss the quinoa with pesto while it's still warm so it absorbs all that flavor.
03 -
  • Toast the nuts before blending them into the pesto, it deepens the flavor and makes the whole sauce taste richer.
  • If your pesto is too thick, thin it with a tablespoon of pasta water or extra lemon juice instead of more oil.
  • Use a vegetable peeler to shave thin ribbons of Parmesan, they melt slightly on the warm quinoa and look much fancier than grated cheese.
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