Arugula Pesto Bowl

Experience the vibrant flavors of this Arugula Pesto Bowl, a contemporary vegetarian main dish that brings together the earthy goodness of quinoa with the sharp, peppery bite of fresh arugula. This nourishing grain bowl is balanced with beautifully caramelized roasted vegetables and a zesty homemade pesto, making it an ideal choice for a healthy and satisfying meal.

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The beauty of this bowl lies in the contrast of textures, from the fluffy grains to the tender zucchini and the crunch of toasted pine nuts. Whether you are looking for a weeknight dinner or a meal-prep staple, this recipe offers a refreshing and wholesome option that never compromises on taste.

Ingredients

• Grains: 1 cup quinoa (uncooked, rinsed), 2 cups water, ½ teaspoon salt.
• Roasted Vegetables: 1 cup cherry tomatoes (halved), 1 medium zucchini (sliced), 1 red bell pepper (chopped), 1 tablespoon olive oil, ¼ teaspoon black pepper.
• Arugula Pesto: 2 cups fresh arugula (packed), ¼ cup walnuts or pine nuts, 1 clove garlic, ½ cup grated Parmesan cheese, ½ cup olive oil, 1 tablespoon lemon juice, ¼ teaspoon salt.
• Assembly: 2 cups fresh arugula, 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 achieve the best results, use a food processor for a smoother pesto consistency. Make sure to rinse the quinoa thoroughly before cooking to remove any natural bitterness. This recipe contains milk and tree nuts, so please verify ingredient labels if you have specific dietary restrictions.

Varianten und Anpassungen

For a vegan alternative, substitute the Parmesan cheese with nutritional yeast. You can easily swap the quinoa for other grains like farro, brown rice, or couscous. If you want to add more protein, consider topping the bowl with grilled chicken, tofu, or chickpeas.

Serviervorschläge

Serve this dish immediately while the roasted vegetables are warm. It pairs exceptionally well with a glass of crisp Sauvignon Blanc. Each serving provides approximately 430 calories, with 14g of protein and 26g of healthy fats.

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This Arugula Pesto Bowl is a colorful and nourishing meal that celebrates fresh ingredients. Enjoy the symphony of peppery, savory, and nutty flavors in every bite!

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 actually develop and intensify after a day or two.

→ What other grains work well in this bowl?

Farro, brown rice, couscous, or even barley make excellent substitutions for quinoa. Adjust cooking times according to package directions for your chosen grain.

→ How can I make this vegan?

Replace the Parmesan cheese in both the pesto and garnish with nutritional yeast or a vegan Parmesan alternative. The pesto will still be creamy and flavorful.

→ Can I use different vegetables for roasting?

Absolutely. Eggplant, sweet potato, red onion, or Brussels sprouts roast beautifully alongside the tomatoes and zucchini. Just ensure uniform cutting for even cooking.

→ How do I store leftovers?

Keep components separate in airtight containers for up to 4 days. Store the pesto separately from the grains and vegetables to maintain the best texture and freshness.

→ What can I substitute for pine nuts?

Walnuts, cashews, almonds, or even sunflower seeds work wonderfully in the pesto. Toast them lightly before blending for enhanced nutty flavor.