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Spring Pesto Quinoa Bowl Recipe

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3.9 from 15 reviews

A vibrant and nutritious Spring Pesto Quinoa Bowl featuring roasted asparagus, corn, and mushrooms combined with fluffy quinoa and a creamy, vegan basil pesto. This hearty yet light dish celebrates fresh spring produce and is perfect for a wholesome lunch or dinner.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Quinoa and Vegetables

  • 1 1/2 cups dried quinoa
  • 2 1/4 cups vegetable broth
  • 3 cups chopped asparagus (cut into 2-3 inch pieces)
  • 1 cup canned corn (about 7-8 oz of 14 oz can)
  • 3 cups button mushrooms (sliced thin)
  • 1-2 tablespoons oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red chili pepper flakes
  • 1/2 teaspoon salt (more or less to taste)
  • 1/4 teaspoon ground black pepper (more or less to taste)
  • 3-4 cups fresh arugula (or spinach)

Vegan Pesto

  • 1/2 cup raw cashews (soaked 30 minutes in hot water)
  • 1 clove garlic (or 1/2 teaspoon garlic powder)
  • 2 tablespoons pine nuts
  • 1 tablespoon nutritional yeast
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1/2 cup basil (tightly packed)
  • 1 cup loosely packed greens (spinach and arugula or kale)
  • 3 tablespoons water (more for thinner sauce)
  • Salt & pepper to taste

Instructions

  1. Prep: Begin by soaking the raw cashews in hot water for 30 minutes to soften them unless you have a high-powered blender that can process them well without soaking. Meanwhile, preheat your oven to 400°F and chop the asparagus, mushrooms, and prepare the corn.
  2. Cook the quinoa: In a saucepan, combine the dried quinoa and vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook uncovered until all the water is absorbed and the quinoa germ forms a white ring around each seed, approximately 15-20 minutes. Remove from heat and set aside.
  3. Roast the vegetables: Arrange the chopped asparagus, canned corn, and sliced button mushrooms on a baking sheet without overcrowding. Drizzle with oil and season with garlic powder, red chili flakes, salt, and black pepper. Toss well to coat. Roast in the oven for 20-25 minutes until the veggies start to brown and crisp. Remove and set aside.
  4. Make the vegan pesto: In a blender, combine the soaked cashews, garlic, pine nuts, and nutritional yeast. Blend for about 30 seconds to break down the hard ingredients. Add olive oil and lemon juice, blending until smooth. Then add basil and the mixed greens and blend again until a thick paste forms. Add 3 tablespoons of water (more if you prefer a thinner texture) and season with salt and pepper. Blend again until smooth and creamy.
  5. Assemble the bowl: Add the prepared pesto to the pot with cooked quinoa. Stir thoroughly until all quinoa is evenly coated with the pesto. To serve, place 1 cup of fresh arugula in each bowl, add 1 cup of pesto-coated quinoa, and top with 1 cup of the roasted vegetables and fresh basil leaves. Enjoy immediately.

Notes

  • Soaking cashews softens them for a smoother pesto but can be skipped if using a powerful blender.
  • Use fresh seasonal greens like arugula or spinach for the best flavor in the pesto.
  • If you prefer a milder pesto, reduce or omit the red chili flakes.
  • Sheet pans should not be overcrowded to ensure veggies roast evenly and develop a slight crisp.
  • Leftover pesto-quinoa mixture can be refrigerated for up to 3 days.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegetarian, Fusion
  • Diet: Vegan

Find it online: https://dishiary.com/spring-pesto-quinoa-bowl-recipe/