This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
An easy, plant-based meal that celebrates the bounty of spring. This Quinoa Veggie Bowl will leave you feeling nourished and satisfied. A big dollop of pesto brings tons of bright, fresh flavor.
Save this Post!
We'll email this post to you, so you can come back to it later!
Filling, tasty, and beautiful! This Pesto Quinoa Veggie Bowl combines fluffy quinoa, fresh spring vegetables, bright flavorful pesto, and crunchy sliced almonds.
The perfect light dinner for Meatless Monday or any day of the week!
Ingredients you need
Ingredient notes and substitutions
Quinoa ~ I chose the white variety or quinoa 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 I try to add them in whenever I 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 a nut-free option, try pumpkin seeds or hemp seeds.
You could also add in some white beans or baked tofu for an even heartier dish.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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.
FAQs
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.
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
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Pesto Quinoa Veggie Bowl
Recommended Equipment
Ingredients
- 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
Instructions
- 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.
Notes
~ Nutrition facts calculated with ¼ cup pesto per serving.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Vicky
I love veggie bowls, especially with quinoa in them and I like the tricolour quinoa too. Fresh radishes are so tasty and your pesto looks to die for.
Jenn S.
Thank you so much, Vicky!
Nicole / Yumsome
Oh my, these bowls are sooo beautiful – I want to dive right in, and eat them all! Gorgeous recipe, gorgeous photos!
(Love your flatware too!)
Jenn S.
Thank you so much, Nicole! The flatware is the silver from our wedding!! 🙂
Donna
Yes I am definitely obsessed with spring veggies at the moment – so much fresh deliciousness available at the farmers markets – yum! Love the simplicity of this bowl 🙂
Jenn S.
Our farmers markets are happing just yet, but I can’t wait until next month when they start up again! Nothing better than fresh picked spring veggies! Thanks, Donna!
Hauke Fox
This is a tasty as looking buddha bowl! I also have a bunch of green asparagus in my fridge. Quinoa really looks like a good idea along with it!
Jenn S.
Thanks, Hauke! I hope you enjoy!
Mandy
Ooooh, I love the simplicity of this dish and it’s filled with my favorite things! I’ve been on such an asparagus kick these days and like you said, I could eat an entire batch by myself…and have! And tri-color quinoa is so pretty! What a delicious meal!
Jenn S.
I’m glad I’m not the only one inhaling asparagus like water!! It’s just so good! Thanks, Mandy!
Linda
These are so pretty, Jenn. I have a spring veggie bowl coming up on the blog next week, but it’s not even close to being as lovely as these. Looking at yours, I should have used asparagus. Delicious!
Jenn S.
Thank you, Linda! I can’t wait to see yours too! Looking forward to it!
Anjali
I love bowls, especially when it contains quinoa. They’re easy and quick to assemble, and there’s always variety! The radish is a great touch!
Jenn S.
Thanks, Anjali! Lots of variety and easily customizable.
Uma
I like pesto in pasta, this bowl made me hungry. Beautiful Jen!
Jenn S.
Thanks, Uma! Enjoy!
Molly Kumar
Gorgeous looking bowl – The mixed green pepito pesto must have added such delicious flavors to it.
Jenn S.
Thanks, Molly! Yes, the pesto is a must! So flavorful!
pragati
Oh…those asparagus tips are calling to me! Fabulous as always Jenn 🙂
Jenn S.
Aw, thank you, Pragati! Asparagus is just SO good!
Jacqueline Meldrum
OK so pass me a fork!
Jenn S.
Hut-Hut-Hike!
Mel
Yes I am obsessed with Spring produce. It’s a fabulous time of year for foodies isn’t it? Your bowls look delicious and I love that you can use whatever veggies you have to hand. That pesto sounds delicious too.
Jenn S.
Yes, I LOVE springtime! The pesto with these fresh spring veggies…I almost shed a tear with each bite because its just that good! 🙂
Becky
This looks so fresh and filling! Love it.
Jenn S.
Thanks, Becky! Filling without feeling weighed down!
Strength and Sunshine
Yes! I can’t get enough spring produce! I really do feel like I’m overdosing!!! Hahaha! —> death by veggies!
Jenn S.
LOL! That’s the great thing about veggies – you can overdo it and still be healthy! Thanks, Rebecca!
Aimee / Wallflower Kitchen
Wow, what a beautiful bowl of food! Pinning 🙂 Also, thanks for linking to my seasonal produce post!
Jenn S.
Thank you, Aimee! And you are welcome…your post just went so well with this one!