Enjoy this simple Quinoa Pesto Veggie Bowl and taste the difference a plant-based diet can make for your life, one delicious bite after another.
Course Main Course
Keyword Quinoa Pesto Veggie Bowl
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Namely Marly
2clovesgarlicpeeled and chopped
½cupfresh basil leaveswashed and chopped
1cupkalede-stemmed and chopped
½teaspoonsaltpreferably sea salt
2cupsasparaguswashed and chopped
½cupfresh greenssuch as spinach or watercress
Rinse the quinoa with a fine-mesh strainer. Pour both the vegetable broth and the quinoa in a saucepan, bring to a boil, and then lower heat to a simmer and cook for about 20-25 minutes, until the quinoa is tender and the moisture is absorbed.
Add the garlic, walnuts, fresh basil, olive oil, kale and salt to a food processor (or blender) and pulse for a few seconds. Push down any ingredients on the side of the bowl again, and pulse again until the most a nice, consistent texture is achieved. Stir the pesto into the cooked quinoa and stir until evenly combined.
Spray a skillet with a light coating of vegetable spray and place over medium heat. Add the frozen peas and chopped asparagus and cook for about 10 minutes until the asparagus is tender, but not mushy.
Place the pesto quinoa in a bowl and top with cooked asparagus and peas. Add the greens as a garnish.
Look for asparagus that is firm, with heads that are dark green or maybe even slightly purple.