Arugula Pesto Grain Bowl

This Arugula Pesto Bowl is a vibrant and nourishing grain bowl featuring peppery arugula, roasted vegetables, and grains tossed in a zesty homemade arugula pesto. It is a refreshing and easy contemporary main dish that brings a burst of garden-fresh flavor to your table in under an hour.

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The beauty of this bowl lies in the interplay of textures—the fluffy quinoa, the tender caramelized vegetables, and the crunch of toasted pine nuts. It’s a sophisticated yet simple meal that works perfectly for a quick weeknight dinner or a healthy meal-prep lunch.

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.

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Instructions

Step 1: Preheat

Preheat the oven to 400°F (200°C).

Step 2: Cook the Quinoa

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: Roast the Vegetables

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: Make the Pesto

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: Combine

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

Step 6: Assemble

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

Step 7: Garnish and Serve

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

Zusatztipps für die Zubereitung

To ensure the best texture for your pesto, drizzle the olive oil in slowly while the food processor is running; this creates a smooth, emulsified sauce. Also, be sure to fluff your quinoa with a fork immediately after cooking to keep it light and airy rather than clumped.

Varianten und Anpassungen

This recipe is highly adaptable. For a vegan version, simply swap the Parmesan cheese for nutritional yeast. You can also experiment with different grains like farro, brown rice, or couscous. To boost the protein content, grilled chicken, tofu, or chickpeas make excellent additions.

Serviervorschläge

Serve this bowl immediately while the vegetables and quinoa are still warm for the best flavor profile. For a complete dining experience, it pairs beautifully with a crisp Sauvignon Blanc, which complements the citrus and peppery notes of the arugula.

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Whether enjoyed as a light lunch or a satisfying dinner, this Arugula Pesto Bowl is a celebration of fresh, contemporary ingredients that is as visually stunning as it is delicious.

Melt chocolate or cheese smoothly for dipping fruits, pretzels, and snacks during desserts and parties.

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Recipe FAQ

→ Can I make the arugula pesto ahead of time?

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

→ What other grains work well in this bowl?

Farro, brown rice, couscous, or even barley make excellent substitutes for quinoa. Adjust cooking times according to your chosen grain's package instructions.

→ How can I make this dish vegan?

Replace the Parmesan cheese in the pesto with nutritional yeast or a vegan Parmesan alternative. Omit the shaved Parmesan garnish or use a vegan substitute.

→ Can I add protein to this bowl?

Grilled chicken, baked tofu, or chickpeas make excellent protein additions. Simply prepare your chosen protein separately and add it during assembly.

→ What vegetables can I substitute?

Feel free to use eggplant, red onion, asparagus, or Brussels sprouts in place of or alongside the suggested vegetables. Roast them the same way with olive oil and pepper.

→ How should I store leftovers?

Keep components separate in airtight containers in the refrigerator for up to 4 days. Reheat the grains and vegetables gently, then toss with fresh arugula and pesto before serving.