Quinoa Veggie Bowl
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.
Servings: 4 people
Calories: 549kcal
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
~ 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 sticky and mushy.
~ 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.
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.
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
Calories: 549kcal | Carbohydrates: 51g | Protein: 19g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 280mg | Potassium: 973mg | Fiber: 11g | Sugar: 3g