Arugula Pesto Bowl (Printable)

Nourishing grain bowl with peppery arugula pesto, roasted vegetables, and fluffy quinoa.

# What You 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, optional
19 - Freshly ground black pepper to taste

# How-To Steps:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil over high heat, then reduce heat to low, 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 in a single layer 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 - In a food processor, combine arugula, walnuts or pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil and lemon juice until smooth consistency is reached. Season with salt.
06 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the prepared arugula pesto. Toss gently to coat all ingredients evenly.
07 - Divide fresh arugula equally among serving bowls. Top each portion with the quinoa and vegetable mixture. Drizzle remaining pesto over the top.
08 - Garnish each bowl with shaved Parmesan cheese, toasted pine nuts, and freshly ground black pepper. Serve immediately while components are at their optimal temperature.

# Expert Advice:

01 -
  • The arugula pesto tastes sharp and alive, nothing like store-bought versions, and makes everything it touches taste a little more interesting.
  • It comes together faster than you'd think, with almost no babysitting once the vegetables hit the oven.
  • One bowl feeds you completely, and the leftovers actually taste better the next day when all the flavors get acquainted.
02 -
  • Don't skip rinsing your quinoa, or you'll get that weird bitter taste that makes people think they don't like quinoa, when really they just need to rinse it properly.
  • The pesto will oxidize and turn a little brown if you make it too far ahead, so save it for while your vegetables are roasting, it only takes five minutes anyway.
03 -
  • Use a microplane to shave your Parmesan, you'll get those delicate curls that melt right on the warm quinoa instead of chunky pieces.
  • Toast your pine nuts in a dry skillet for just a couple minutes before using them, it wakes up their flavor and makes them taste almost buttery.
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