Save This Arugula Pesto Bowl is a vibrant and nourishing grain bowl that combines the peppery bite of fresh arugula with the sweetness of oven-roasted vegetables. Tossed with fluffy quinoa and a zesty homemade pesto, this dish offers a balanced and flavorful contemporary meal that is both healthy and satisfying.
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The beauty of this bowl lies in its simplicity and the freshness of its ingredients. By roasting the vegetables at a high temperature, they become tender and lightly caramelized, which pairs perfectly with the zesty lemon and garlic notes in the arugula-based sauce.
Ingredients
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- 1 cup quinoa (uncooked), rinsed
- 2 cups water
- ½ teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 2 cups fresh arugula, packed (for pesto)
- ¼ cup walnuts or pine nuts
- 1 clove garlic
- ½ cup grated Parmesan cheese
- ½ cup olive oil (for pesto)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 cups fresh arugula (for assembly)
- ¼ cup shaved Parmesan cheese
- ¼ cup toasted pine nuts (optional)
- Freshly ground black pepper, to taste
Instructions
- Step 1
- Preheat the oven to 400°F (200°C).
- Step 2
- In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Step 3
- Toss cherry tomatoes, zucchini, and red bell pepper with olive oil and black pepper. Spread on a baking sheet and roast for 18–20 minutes, until tender and lightly caramelized.
- Step 4
- Meanwhile, prepare the arugula pesto: In a food processor, blend arugula, walnuts or pine nuts, garlic, and Parmesan. With the motor running, drizzle in olive oil and lemon juice until smooth. Season with salt.
- Step 5
- In a large bowl, combine cooked quinoa, roasted vegetables, and half the arugula pesto. Toss gently to coat.
- Step 6
- Divide fresh arugula among serving bowls. Top with the quinoa-vegetable mixture. Drizzle with remaining pesto.
- Step 7
- Garnish with shaved Parmesan, toasted pine nuts, and extra black pepper. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the quinoa is perfectly fluffy, let it sit covered for a few minutes after the water is absorbed before fluffing with a fork. When preparing the pesto, ensure the motor of the food processor is running while adding the olive oil to create a smooth emulsion.
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Varianten und Anpassungen
This recipe is highly adaptable. For a vegan version, simply use nutritional yeast instead of Parmesan cheese. You can also swap quinoa for other grains like farro, brown rice, or couscous. If you desire extra protein, consider adding grilled chicken, tofu, or chickpeas.
Serviervorschläge
Serve this grain bowl immediately while the roasted vegetables are still warm. It pairs wonderfully with a crisp Sauvignon Blanc, which complements the bright acidity and peppery notes of the arugula pesto.
Save Whether you are looking for a quick lunch or a nourishing dinner, this Arugula Pesto Bowl is a delicious way to enjoy a variety of vegetables and whole grains in one colorful meal.
Recipe Questions & Answers
- → Can I make the arugula pesto ahead of time?
Yes, prepare the pesto up to 5 days in advance and store it in an airtight container in the refrigerator. The flavors may even improve after resting overnight. Just give it a good stir before using.
- → What other grains work well in this bowl?
Farro, brown rice, couscous, or bulgur are excellent substitutes for quinoa. Adjust cooking times according to package instructions. Each grain brings a slightly different texture and nutty flavor profile.
- → How can I add more protein to this bowl?
Grilled chicken breast, baked tofu, or roasted chickpeas make great protein additions. Simply prepare your chosen protein separately and arrange it on top of the assembled bowls. Chickpeas can roast alongside the vegetables.
- → Is this bowl suitable for meal prep?
Absolutely. Store cooked quinoa, roasted vegetables, and pesto in separate containers for up to 4 days. Reheat the grains and vegetables gently, then toss with pesto and fresh arugula just before serving.
- → What can I substitute for the nuts in the pesto?
Sunflower seeds or pumpkin seeds work well as nut-free alternatives. You can also use hemp seeds for added protein. The texture will remain similar, though the flavor profile will shift slightly.
