Vibrant bowl with zesty arugula pesto, roasted vegetables, and quinoa for a satisfying vegetarian meal.
# What You'll Need:
→ 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
# How To Make It:
01 - Preheat 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 cheese. With the motor running, drizzle in olive oil and lemon juice until smooth. Season with salt to taste.
05 - In a large bowl, combine cooked quinoa, roasted vegetables, and half the arugula pesto. Toss gently to coat evenly.
06 - Divide fresh arugula among four serving bowls. Top with the quinoa-vegetable mixture and drizzle with remaining pesto.
07 - Garnish each bowl with shaved Parmesan cheese, toasted pine nuts, and freshly ground black pepper. Serve immediately.
