Arugula Pesto Grain Bowl (Printable Version)

Peppery arugula pesto coats roasted vegetables and quinoa in this vibrant grain bowl.

# 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 Make:

01 - Set oven to 400°F and allow to fully preheat.
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 until water is fully 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 - While vegetables roast, combine arugula, walnuts or pine nuts, garlic, and Parmesan cheese in a food processor. With the motor running, drizzle in olive oil and lemon juice until the mixture reaches desired consistency. Season with salt.
06 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the prepared arugula pesto. Toss gently until evenly coated.
07 - Divide fresh arugula among four serving bowls. Top each with the quinoa-vegetable mixture. Drizzle remaining pesto over the top.
08 - Garnish each bowl with shaved Parmesan cheese, toasted pine nuts if desired, and a generous crack of freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • The arugula pesto tastes alive in a way that changes how you think about grain bowls forever.
  • Everything roasts while you blend, so you're actually done faster than ordering takeout.
  • It's the kind of dish that looks impressive enough for guests but honest enough for a quiet Tuesday night alone.
02 -
  • Don't blend the pesto until you're ready to use it, or it'll oxidize and turn an unappetizing gray-green instead of vibrant emerald.
  • If your roasted vegetables release water, pat them dry before adding them to the warm quinoa, or your bowl becomes soggy within minutes.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for about three minutes, until they smell incredible but before they turn dark and bitter.
  • If the pesto feels thick when you're blending, it means you need less olive oil than expected; add it tablespoon by tablespoon rather than pouring steadily.
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