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Quinoa Pesto Veggie Bowls

Quinoa Pesto Bowl

Enjoy this simple quinoa pesto bowl and taste the difference a plant-based diet can make for your life, one delicious bite after another.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 364kcal


  • 2 cups quinoa uncooked
  • 4 cups vegetable broth
  • 2 cloves garlic peeled and chopped
  • ¼ cup walnuts
  • ½ cup fresh basil leaves washed and chopped
  • ¼ cup olive oil
  • 1 cup kale de-stemmed and chopped
  • ½ teaspoon salt preferably sea salt
  • 1 cup frozen peas
  • 2 cups asparagus washed and chopped
  • ½ cup fresh greens such 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.


Calories: 364kcal | Carbohydrates: 45g | Protein: 11g | Fat: 15g | Saturated Fat: 1g | Sodium: 832mg | Potassium: 564mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2310IU | Vitamin C: 27mg | Calcium: 73mg | Iron: 4.4mg