Pesto Quinoa Veggie Bowl Recipe

Name: Pesto Quinoa Veggie Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto; 1.5 tablespoons olive oil; 1 garlic clove; 2 handfuls basil leaves; 1 pinch red pepper flakes; 1.5 tablespoons lemon or lime juice; 1/4 cup sliced almonds; salt and pepper; Quinoa and Veggies; 1 cup red quinoa, rinsed and drained; 1 2/3 cups water or chicken broth; 1 teaspoon olive oil; 1/2 onion, diced; 3/4 cup carrots, sliced; 2 small zucchini, halved and sliced into half moons; 1 garlic clove, minced; 1/4 cup pepitas, toasted; 2 handfuls baby arugula; 2 eggs (OPTIONAL); 2 tablespoons white vinegar

Servings: persons

Pesto
1.5 tablespoons olive oil
1 garlic clove
2 handfuls basil leaves
1 pinch red pepper flakes
1.5 tablespoons lemon or lime juice
1/4 cup sliced almonds
salt and pepper
Quinoa and Veggies
1 cup red quinoa, rinsed and drained
1 2/3 cups water or chicken broth
1 teaspoon olive oil
1/2 onion, diced
3/4 cup carrots, sliced
2 small zucchini, halved and sliced into half moons
1 garlic clove, minced
1/4 cup pepitas, toasted
2 handfuls baby arugula
2 eggs (OPTIONAL)
2 tablespoons white vinegar

1
Combine ingredients in a small food processor or blender (I used my immersion blender in a pinch). Blend til smooth, adding water til you reach a consistency like thick soup. Set aside.
2
Combine quinoa and water or broth in a medium saucepan. Bring to a boil, cover, lower heat to simmer and cook 15 minutes. Drain quinoa and set aside.
3
Meanwhile, heat olive oil in a medium-large skillet on medium heat til shimmering. Add onion and carrot, cook 5 minutes. Add garlic and zucchini, cook 3 minutes longer. Season with salt and pepper. Add quinoa, pepitas, and pesto to veggie skillet and stir to combine.
4
Wash quinoa saucepan (I like efficiency) and fill with at least 3 inches water. Add white vinegar. Bring to a boil. Swirl water and poach eggs one by one, 2-3 minutes each.
5
To serve, plate quinoa and veggies with a handful of arugula and top with a poached egg. Season with salt and pepper and serve.
6
For a great next-day lunch or side dish, mix another handful of arugula into leftover quinoa, and pop into the microwave for about 45 seconds.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pesto, 1.5 tablespoons olive oil, 1 garlic clove, 2 handfuls basil leaves, and more.

Yes, Pesto Quinoa Veggie Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto Quinoa Veggie Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions