Are you ready to embark on a culinary adventure that combines health and flavor in one vibrant bowl? Introducing the Quinoa Pesto Veggie Bowl—a Mediterranean delight that not only tantalizes your taste buds but also fuels your body with wholesome ingredients! In just 30 minutes, you can whip up this colorful dish that’s perfect for meal prep, a quick lunch, or a satisfying dinner. With its nutty quinoa, fresh veggies, and zesty pesto, this recipe is bound to become a staple in your kitchen. Dive into our article to discover how to create this deliciously nutritious bowl that will leave you craving more!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, diced
- 1/2 cup pesto
- 1/4 cup pine nuts
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium-sized saucepan, combine the rinsed quinoa and 2 cups of water. Add a pinch of salt to the water for flavor.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is cooked and has absorbed all the water.
- While the quinoa is cooking, prepare the vegetables. Wash the cherry tomatoes and cut them in half. Dice the zucchini into small pieces.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced zucchini and sauté for about 5-7 minutes, or until they are tender and slightly golden. Season with salt and pepper to taste.
- Once the zucchini is cooked, add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, just until the tomatoes are warmed through and slightly softened.
- When the quinoa is finished cooking, remove it from the heat and let it sit covered for 5 minutes. Afterward, fluff the quinoa with a fork.
- In a large mixing bowl, combine the cooked quinoa, sautéed zucchini and tomatoes, and the pesto. Stir gently until everything is well coated with the pesto.
- Toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
- To serve, divide the quinoa and veggie mixture into bowls. Top each bowl with a sprinkle of toasted pine nuts for added crunch and flavor. Adjust seasoning with additional salt and pepper if needed.
- Enjoy your Quinoa Pesto Veggie Bowl warm or at room temperature, garnished with fresh herbs if desired.
Tips
- Rinse the Quinoa: Always rinse your quinoa under cold water before cooking. This step removes the natural coating called saponin, which can impart a bitter taste.
- Perfectly Cooked Quinoa: Keep an eye on the quinoa while it cooks. Once all the water is absorbed, let it sit covered for an additional 5 minutes to ensure it’s fluffy and light.
- Customize Your Veggies: Feel free to mix and match your vegetables! Bell peppers, spinach, or even roasted eggplant can be great additions to elevate the flavors and nutrition.
- Pesto Variations: Experiment with different types of pesto—try sun-dried tomato pesto or a nut-free basil pesto for a unique twist on the classic flavor.
- Toast Those Nuts: Don’t skip toasting the pine nuts! This simple step enhances their flavor and adds a delightful crunch to your bowl.
- Serving Suggestions: For an extra burst of freshness, top your bowl with chopped fresh herbs like basil or parsley, or a squeeze of lemon juice before serving.
- Meal Prep Friendly: This dish stores well in the fridge, making it an excellent option for meal prep. Just keep the pesto separate until you're ready to serve to maintain the freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 5mg
