An easy, plant based meal that celebrates the bounty of spring. This Quinoa Veggie Bowl will leave you feeling healthy and satisfied. A big dollop of pesto brings tons of bright, fresh flavor.
Nutritious, filling, tasty, and beautiful! This Quinoa Veggie Bowl combines healthy plant protein, fresh spring vegetables, bright flavorful pesto, and sliced almonds for a nice crunch.
The perfect light dinner for Meatless Monday or any day of the week!
Ingredients you need
Ingredient notes and substitutions
Quinoa ~ Quinoa is a complete protein, naturally gluten free, a good source of fiber and contains many vitamins and minerals. I chose the white variety to let the beautiful spring vegetables shine, but tri-color quinoa would also work.
If you prefer, instead of quinoa, you could use rice, couscous, orzo, farro, millet, or barley.
Love quinoa? Don’t miss this collections of best Vegan Quinoa Recipes!
Veggies ~ Asparagus and radishes are my favorite spring vegetables, especially when roasted. They get deliciously tender and sweet in the oven and are just so, so good!
You can use your favorite veggies instead of or in addition to the asparagus and radish. Green peas would be great, as would broccoli.
Greens ~ Leafy greens are optional, but so nutritious, so add them in whenever you can!
I used baby spinach here, but arugula, baby kale or mixed spring greens would all be good choices.
Pesto ~ This Pumpkin Seed Pesto is our favorite! It’s so bright and fresh and pairs perfectly with the spring veggies.
For a slightly different flavor, try my Spinach Artichoke Pesto or Kale Walnut Pesto. You could also use your favorite store-bought vegan pesto.
Extras ~ A little crunch is great on top of these quinoa veggie bowls. If you don’t like or can’t have nuts, try pumpkin seeds or hemp seeds.
You could also add in some white beans or baked tofu for an extra protein boost.
How to make the recipe
Cut the radishes in halves, or quarters if they are on the larger side, and place them in a bowl (1). Drizzle with olive oil, sprinkle with salt and pepper, and toss well to mix (2).
Spread out on a rimmed baking sheet in an even layer (3) and roast for 20 to 25 minutes until browned and tender (4).
Snap off the tough, woody parts on the bottom of the stems then lay out the spears in a single layer on a rimmed baking sheet (5). Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes or so until browned and tender (6).
While the vegetables are roasting, make the quinoa. Rinse the dry quinoa well under cold water to remove any debris and bitterness (7). Combine the rinsed quinoa with the water in a pot (8) and cook until it’s tender and the water is absorbed. Fluff with a fork (9).
To serve, add a handful of leafy greens to a bowl. Top with quinoa, roasted vegetables, sprinkle of almonds, and a big dollop of pesto.
Storage and freezing
Fridge: Store all the components of this dish separately. Stored in an air-tight container in the fridge, the asparagus and radishes will last about 3 days. Quinoa should keep for up to a week. Leftover pesto will keep for about 5 days.
Freezer: You can freeze leftover cooked quinoa in a freezer-safe container or plastic bag for 6 to 8 months. Pesto can be frozen for up to 6 months.
I do not recommend freezing any leftover roasted vegetables. They will have a mushy texture upon thawing and reheating.
Pro tips and tricks
~ The pesto can be made ahead of time and kept in an air-tight container in the fridge for up to 5 days.
~ Rinse the quinoa well before cooking to remove any debris or bitterness.
~ Fluff the quinoa with a fork when it’s done. Do not stir it with a spoon…that will just make it clump together.
~ Use rice, couscous, orzo or any grain you love instead of quinoa to mix it up.
~ A drizzle of oil on the vegetables will help them brown and caramelize and produce a richer flavor. It will also prevent them from sticking to the pan.
~ For an oil-free option, use a squeeze of lemon juice or dash of tamari instead. Place a sheet of parchment paper on the baking sheet under the veggies to prevent sticking.
~ Add some white beans or baked tofu for an added protein boost.
~ Not a fan of pesto? Top off your quinoa veggie bowl with oil free hummus, lemon vinaigrette, sun dried tomato spread, or creamy dill sauce.
My favorite spring vegetables are asparagus and radishes and they work so well in this quinoa veggie bowl. Other spring veggies, like broccoli, cabbage, carrots, or peas would all be great, as well.
Asparagus is low in calories and high in fiber and anti-inflammatory properties. It contains good amounts of vitamin K and folate. [source]
Radishes are a good source of antioxidants and are rich in calcium and potassium. They may help lower blood pressure and heart disease risks. [source]
No, radishes do not need to be peeled, although you can if you want to. Cut off the stem and leaves and any blemishes. Wash them well. Radishes can be eaten raw, steamed, or roasted.
More vegan bowl recipes
- Roasted Veggie Rice Bowls
- Vegan Burrito Bowl
- BBQ Lentil Power Bowls
- Sweet Potato Quinoa Bowls
- Hawaiian Tofu Bowls
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Quinoa Veggie Bowl
- 1 ½ cups dry quinoa
- 2 ½ cups water or vegetable broth
- 1 bunch asparagus woody bottom stems snapped off or trimmed
- 1 bunch radishes halved or quartered (stems and leaves removed)
- 2 teaspoons olive oil divided (see notes for an oil-free option)
- salt and pepper to taste
- 2 handfuls fresh spinach leaves
- ½ cup chopped or slivered raw almonds
- 1 recipe Pumpkin Seed Pesto
- Preheat the oven to 400°F.
- Make the pesto if you haven’t already and set aside. You can make the pesto ahead of time if you wish and keep in the fridge.
- Toss the radishes with 1 teaspoon of olive oil and a sprinkle of salt and pepper. Spread on a rimmed baking sheet in one even layer.
- Spread the asparagus spears out in one even layer on another baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper.
- Roast both pans for 20 to 25 minutes until the vegetables are browned and tender. Stir the veggies on the pan and spread back out after 15 minutes.
- While the vegetables are roasting, place quinoa and water (or vegetable broth for added flavor) in a medium pot and bring to a boil. Turn down heat to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the quinoa is cooked through. Fluff with a fork.
- To assemble the bowls, place a small handful of spinach in a bowl, top with quinoa, roasted veggies, almonds, and a dollop of pesto.
Storage/Freezing Store all the components of this dish separately. Stored in an air-tight container in the fridge, the asparagus and radishes will last about 3 days. Quinoa should keep for up to a week. Leftover pesto will keep for about 5 days. You can freeze leftover cooked quinoa in a freezer-safe container or plastic bag for 6 to 8 months. Pesto can be frozen for up to 6 months. I do not recommend freezing any leftover roasted vegetables. They will have a mushy texture upon thawing and reheating.
~ Nutrition facts calculated with ¼ cup pesto per serving.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
So I actually made this dish. Enjoyed the roasted vegetables on the quinoa, but adjusted for my family’s palate: 1 tsp is nowhere near enough oil. I used 3 tablespoons on the asparagus. The pesto seemed too lemony when I made it, but on the quinoa and vegetables, it balanced nicely. Not sure I’d make the pesto again (it was fine, but we prefer basil and pine nut).
Jenn Sebestyen says
Thank you for your feedback, Millicent.