Arugula Pesto Grain Bowl (Printable)

Wholesome grain bowl with zesty arugula pesto, roasted vegetables, and fluffy quinoa.

# 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
19 - Freshly ground black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed. Fluff with a fork and set aside.
03 - Toss cherry tomatoes, zucchini, and red bell pepper with olive oil and black pepper. Spread evenly on a baking sheet and roast for 18–20 minutes until vegetables are tender and lightly caramelized.
04 - In a food processor, combine arugula, walnuts or pine nuts, garlic, and Parmesan cheese. Blend until combined. With the motor running, slowly drizzle in olive oil and lemon juice until smooth consistency is achieved. Season with salt to taste.
05 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the prepared arugula pesto. Toss gently to coat evenly.
06 - Distribute fresh arugula among four serving bowls. Top each portion with the quinoa and vegetable mixture. Drizzle remaining pesto over the top.
07 - Top each bowl with shaved Parmesan cheese, toasted pine nuts, and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • The pesto is so good you'll want to make extra and slather it on toast, pasta, or honestly just eat it straight from a spoon.
  • Everything comes together in less than an hour, which means you can have this on the table after work without stress.
  • It's naturally vegetarian but substantial enough that no one will ask where the protein is.
02 -
  • Don't skip rinsing the quinoa or it tastes slightly soapy, which sounds dramatic but is absolutely true and I learned it the hard way.
  • Make the pesto just before serving because it'll oxidize and lose some of that bright green color if you make it hours ahead.
03 -
  • Make a double batch of pesto on Sunday and you'll have it ready for grain bowls all week, or use it on pasta, soup, sandwiches, whatever.
  • If your arugula is getting old and sad, blanch it quickly before making the pesto and it'll taste fresher.
Go Back