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
- 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.
~ 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.
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.
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