Arugula Pesto Grain Bowl (Printable format)

Peppery arugula pesto coats roasted vegetables and quinoa in this vibrant grain bowl.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, uncooked and rinsed
02 - 2 cups water
03 - ½ teaspoon salt

→ Roasted Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 medium zucchini, sliced
06 - 1 red bell pepper, chopped
07 - 1 tablespoon olive oil
08 - ¼ teaspoon black pepper

→ Arugula Pesto

09 - 2 cups fresh arugula, packed
10 - ¼ cup walnuts or pine nuts
11 - 1 clove garlic
12 - ½ cup grated Parmesan cheese
13 - ½ cup olive oil
14 - 1 tablespoon fresh lemon juice
15 - ¼ teaspoon salt

→ Assembly

16 - 2 cups fresh arugula
17 - ¼ cup shaved Parmesan cheese
18 - ¼ cup toasted pine nuts, optional
19 - Freshly ground black pepper to taste

# Directions:

01 - Set oven to 400°F (200°C).
02 - 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.
03 - 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.
04 - 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 to taste.
05 - In a large bowl, combine cooked quinoa, roasted vegetables, and half the arugula pesto. Toss gently to coat evenly.
06 - Divide fresh arugula among serving bowls. Top with the quinoa-vegetable mixture and drizzle with remaining pesto.
07 - Garnish with shaved Parmesan, toasted pine nuts, and extra black pepper. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can actually make it on a weeknight without stress.
  • The arugula pesto is addictively sharp and versatile, sneaking its way onto everything else you cook for days.
  • It tastes light but genuinely satisfying, like you're eating something good for your body and actually enjoying it.
02 -
  • Don't skip rinsing the quinoa, because nobody wants that slightly soapy film that sticks around if you don't, and it literally takes thirty seconds.
  • If your pesto seems too thick, add water a teaspoon at a time instead of more oil, which keeps it bright instead of slick and heavy.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for about three minutes, stirring constantly, so they release their oils and actually taste like something special instead of blank and forgettable.
  • Make the pesto ahead and store it in a jar covered with a thin layer of olive oil on top to keep the arugula from browning, and it'll hold for about five days in the fridge.
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