Arugula Pesto Grain Bowl (Print)

Vibrant bowl with roasted vegetables, quinoa, and zesty arugula pesto

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 400°F
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes 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 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 motor running, drizzle in olive oil and lemon juice until smooth consistency. Season with salt.
05 - In a large bowl, combine cooked quinoa, roasted vegetables, and half the arugula pesto. Toss gently to evenly coat all ingredients.
06 - Divide fresh arugula among serving bowls. Top with quinoa-vegetable mixture and drizzle with remaining pesto.
07 - Garnish each bowl with shaved Parmesan, toasted pine nuts, and extra black pepper. Serve immediately.

# Pro Tips:

01 -
  • It tastes vibrant and alive, like the kind of meal that makes you feel good from the inside out.
  • The arugula pesto is punchy and bright, turning simple grains and vegetables into something you actually look forward to eating.
  • Everything can be prepped ahead and tossed together at the last minute, making it perfect for busy weeknights or meal prep.
  • It's endlessly adaptable, you can swap the grains, change the vegetables, or add protein without losing the spirit of the dish.
02 -
  • Rinse the quinoa or it will taste soapy and bitter, a mistake I made exactly once before learning my lesson.
  • Don't overdress the bowl with pesto all at once, start with half and add more to taste so it doesn't get too oily.
  • Let the quinoa cool slightly before tossing with the pesto or the heat will make the greens wilt and turn brown.
03 -
  • Toast your nuts before blending them into the pesto, it deepens the flavor and makes the whole sauce taste richer and more complex.
  • Use a vegetable peeler to shave thin ribbons of Parmesan instead of grating it, they look prettier and melt slightly into the warm quinoa.
  • If your pesto tastes too sharp, add a tiny splash of water or an extra squeeze of lemon to mellow it out.
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