Arugula Pesto Bowl

Embrace a burst of fresh flavors with this Arugula Pesto Bowl, a vibrant and nourishing grain bowl designed for a wholesome Contemporary meal. This dish combines the earthy heartiness of quinoa with peppery fresh arugula and tender roasted vegetables, all brought together by a zesty, homemade arugula pesto that adds a bright finish to every bite.

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This bowl is as beautiful as it is delicious, featuring a colorful array of cherry tomatoes, zucchini, and red bell peppers. Whether you are looking for a satisfying lunch or a light dinner, the balance of textures and the zing of lemon in the pesto make this recipe a repeat favorite for healthy eating.

Ingredients

• Grains: 1 cup quinoa (uncooked), rinsed; 2 cups water; ½ teaspoon salt
• Roasted Vegetables: 1 cup cherry tomatoes, halved; 1 medium zucchini, sliced; 1 red bell pepper, chopped; 1 tablespoon olive oil; ¼ teaspoon black pepper
• Arugula Pesto: 2 cups fresh arugula, packed; ¼ cup walnuts or pine nuts; 1 clove garlic; ½ cup grated Parmesan cheese; ½ cup olive oil; 1 tablespoon lemon juice; ¼ teaspoon salt
• Assembly: 2 cups fresh arugula; ¼ cup shaved Parmesan cheese; ¼ cup toasted pine nuts (optional); Freshly ground black pepper, to taste

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Instructions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Step 3

Toss cherry tomatoes, zucchini, and red bell pepper with olive oil and black pepper. Spread on a baking sheet and roast for 18–20 minutes, until tender and lightly caramelized.

Step 4

Meanwhile, prepare the arugula pesto: In a food processor, blend arugula, walnuts or pine nuts, garlic, and Parmesan. With the motor running, drizzle in olive oil and lemon juice until smooth. Season with salt.

Step 5

In a large bowl, combine cooked quinoa, roasted vegetables, and half the arugula pesto. Toss gently to coat.

Step 6

Divide fresh arugula among serving bowls. Top with the quinoa-vegetable mixture. Drizzle with remaining pesto.

Step 7

Garnish with shaved Parmesan, toasted pine nuts, and extra black pepper. Serve immediately.

Zusatztipps für die Zubereitung

To ensure the best flavor, make sure the quinoa is thoroughly rinsed to remove its natural bitterness. For the pesto, adding the olive oil in a slow, steady stream while the food processor is running will create a perfectly emulsified, smooth sauce.

Varianten und Anpassungen

You can easily adapt this bowl to your dietary needs. For a vegan version, use nutritional yeast instead of Parmesan cheese. If you prefer different grains, substitute quinoa with farro, brown rice, or couscous. To boost the protein content, feel free to add grilled chicken, tofu, or chickpeas.

Serviervorschläge

Serve this Arugula Pesto Bowl immediately while the roasted vegetables and grains are still warm for the best experience. This dish pairs exceptionally well with a crisp, chilled glass of Sauvignon Blanc.

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Enjoy the wholesome goodness of this Arugula Pesto Bowl, a perfect balance of nutrition and zest that makes healthy eating a truly flavorful experience.

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Recipe Questions & Answers

→ Can I make the arugula pesto ahead of time?

Yes, prepare the pesto up to 5 days in advance and store in an airtight container in the refrigerator. The flavors may even develop and intensify over time.

→ What grains work best as a quinoa substitute?

Farro, brown rice, couscous, or even bulgur make excellent alternatives. Adjust cooking times accordingly and ensure grains are fluffy before tossing with pesto.

→ How can I make this bowl vegan?

Replace the Parmesan cheese in both the pesto and garnish with nutritional yeast or a vegan Parmesan alternative. The pesto will still be creamy and flavorful.

→ Can I add protein to this bowl?

Absolutely. Grilled chicken slices, crispy tofu cubes, roasted chickpeas, or even poached eggs complement the flavors beautifully while making it more filling.

→ What vegetables roast well with the tomatoes and zucchini?

Red onion, eggplant, asparagus, Brussels sprouts, or sweet potato chunks all roast beautifully alongside the vegetables. Just ensure similar-sized pieces for even cooking.

→ How do I store leftovers?

Keep components separate in airtight containers for up to 4 days. Store the pesto separately and assemble bowls when ready to eat to maintain texture and freshness.