# What You'll Need:
→ Grains
01 - 1 cup quinoa, uncooked and rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 medium zucchini, sliced
06 - 1 red bell pepper, chopped
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon black pepper
→ Arugula Pesto
09 - 2 cups fresh arugula, packed
10 - 1/4 cup walnuts or pine nuts
11 - 1 clove garlic
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup olive oil
14 - 1 tablespoon fresh lemon juice
15 - 1/4 teaspoon salt
→ Assembly
16 - 2 cups fresh arugula
17 - 1/4 cup shaved Parmesan cheese
18 - 1/4 cup toasted pine nuts, optional
19 - Freshly ground black pepper to taste
# How to Make It:
01 - Set oven to 400°F (200°C).
02 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
03 - 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.
04 - In a food processor, combine arugula, walnuts or pine nuts, garlic, and Parmesan. With motor running, gradually drizzle in olive oil and lemon juice until smooth. Season with salt.
05 - In a large bowl, toss cooked quinoa, roasted vegetables, and half of the prepared arugula pesto until evenly coated.
06 - Divide fresh arugula among four serving bowls. Top each with the quinoa-vegetable mixture and drizzle with remaining pesto.
07 - Top each bowl with shaved Parmesan, toasted pine nuts, and freshly ground black pepper. Serve immediately.
