Arugula Pesto Bowl (Print Version)

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

# What You 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

# Directions:

01 - Preheat oven to 400°F.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, 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 and roast for 18 to 20 minutes until tender and lightly caramelized.
04 - In a food processor, combine arugula, walnuts or pine nuts, garlic, and Parmesan cheese. With the motor running, slowly drizzle in olive oil and lemon juice until mixture reaches smooth consistency. Season with salt to taste.
05 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the prepared arugula pesto. Toss gently until evenly coated.
06 - Divide fresh arugula among four serving bowls. Top each portion with the quinoa and vegetable mixture. Drizzle remaining pesto over the top.
07 - Garnish each bowl with shaved Parmesan cheese, toasted pine nuts if using, and additional freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like an actual treat.
  • The arugula pesto has this peppery kick that makes everything taste unexpectedly sophisticated without requiring any fancy techniques.
  • It's the kind of bowl that adapts to whatever's in your kitchen, so you can make it exactly as you imagine it.
02 -
  • Don't skip the rinsing step for quinoa, because that bitter coating is real and nobody will thank you for leaving it there.
  • The pesto will darken if you make it too far ahead, so prepare it while your vegetables are roasting so everything comes together at the right moment.
03 -
  • Toast your own pine nuts in a dry pan over medium heat for about three minutes if you have them, because it's a small step that makes an outsized difference in the final bowl.
  • The pesto will keep in the refrigerator for about three days, so you can make a double batch and use it on pasta, sandwiches, or roasted fish throughout the week without having to start from scratch.
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