# 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 - 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, 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 in a single layer 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 - In a food processor, combine arugula, walnuts or pine nuts, garlic, and Parmesan cheese. Blend until coarsely chopped. With motor running, slowly drizzle in olive oil and lemon juice until achieving desired consistency. Season with salt to taste.
06 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the prepared arugula pesto. Toss gently to evenly coat all components.
07 - Divide fresh arugula among four serving bowls. Top each portion with the quinoa and vegetable mixture. Drizzle remaining pesto over the top.
08 - Garnish each bowl with shaved Parmesan cheese, toasted pine nuts, and a crack of freshly ground black pepper. Serve immediately.
