Arugula Pesto Bowl

Experience the perfect harmony of fresh flavors with this Arugula Pesto Bowl. This vibrant and nourishing grain bowl features peppery arugula, roasted vegetables, and fluffy grains, all brought together by a zesty homemade arugula pesto. It is an ideal meal for those seeking a contemporary, healthy dish that is easy to prepare without sacrificing taste.

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The beauty of this bowl lies in its simplicity and the balance of its ingredients. By roasting the cherry tomatoes, zucchini, and red bell peppers, you unlock a natural sweetness that perfectly complements the bold, garlic-infused arugula pesto. Whether served as a hearty lunch or a light dinner, it is a celebration of fresh garden produce.

Ingredients

• 1 cup quinoa (uncooked), rinsed
• 2 cups water
• ½ teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• ¼ teaspoon black pepper
• 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
• 2 cups fresh arugula (for assembly)
• ¼ cup shaved Parmesan cheese
• ¼ cup toasted pine nuts (optional)
• Freshly ground black pepper, to taste

Instructions

1. Preheat Oven

Preheat the oven to 400°F (200°C).

2. Cook 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.

3. Roast 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.

4. Prepare 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.

5. Mix Ingredients

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

6. Plate the Bowls

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

7. Garnish and Serve

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

Zusatztipps für die Zubereitung

Make sure to rinse the quinoa thoroughly under cold water before cooking to remove any bitterness. When roasting the vegetables, ensure they are spread in a single layer to allow them to caramelize properly rather than steaming.

Varianten und Anpassungen

For a vegan version, substitute the Parmesan cheese with nutritional yeast. You can also vary the base grains by using farro, brown rice, or couscous. To add more protein, consider topping the bowl with grilled chicken, tofu, or chickpeas.

Serviervorschläge

This Arugula Pesto Bowl pairs exceptionally well with a crisp glass of Sauvignon Blanc. For the best experience, serve it immediately while the roasted vegetables and quinoa are still warm, contrasting with the cool, fresh arugula base.

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This bowl is a testament to how simple ingredients, when handled with care, can transform into a gourmet meal. With its balance of healthy fats, complex carbohydrates, and fresh vitamins, it is a dish that makes you feel as good as it tastes. Enjoy your homemade Arugula Pesto Bowl!

Recipe FAQs

→ Can I make the arugula pesto ahead of time?

Yes, the pesto stays fresh in an airtight container in the refrigerator for up to one week. The flavors often develop and intensify after a day or two, making it perfect for meal prep.

→ What other grains work well in this bowl?

Farro, brown rice, couscous, or even whole wheat pasta make excellent substitutes for quinoa. Adjust cooking times accordingly and ensure your grain is fluffy and fully cooked before tossing with the pesto.

→ How can I make this dish vegan?

Replace the Parmesan cheese in both the pesto and garnish with nutritional yeast or a vegan Parmesan alternative. The pesto will still be creamy and flavorful without any dairy products.

→ Can I add protein to this bowl?

Grilled chicken strips, baked tofu, or roasted chickpeas are fantastic protein additions. Simply prepare your protein separately and arrange it on top when assembling the bowls for a more substantial meal.

→ What vegetables can I substitute for the roasted ones?

Eggplant, sweet potatoes, red onions, or Brussels sprouts roast beautifully alongside the tomatoes and zucchini. Choose vegetables that caramelize well at 400°F and maintain their texture when tossed with the grains.

→ Is there a nut-free option for the pesto?

Substitute sunflower seeds or pumpkin seeds for the walnuts or pine nuts. They provide similar texture and creaminess when blended, making the pesto accessible for those with tree nut allergies.