Quinoa Pesto Bowl

Quinoa pesto bowls are versatile, nutrient-dense and delicious. Homemade pesto is quick and easy. You can use store-bought pesto for a quick dinner; as always read the ingredient label first.

Variations

  • Use snap peas, green beans, or asparagus instead of broccoli. What other vegetables could you use?
  • Use chicken instead of shrimp
  • Add edamame or garbanzo (chickpeas) and skip the shrimp to make vegetarian bowl
  • Serve over a bed of greens or shredded cabbage tossed with extra-virgin olive oil and lemon or a dash of apple cider vinegar

Double the recipe and use later in the week

  • Tossed with greens and goat cheese into a “meal salad”
  • Mash an avocado onto a tortilla, Swiss chard or collard greens, and add a big spoonful to make wraps.
Quinoa Pesto Bowl
Print Recipe
Servings
4 servings
Servings
4 servings
Quinoa Pesto Bowl
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Quinoa Bowl
Pesto
Adjust servings: servings
Units:
Instructions
Quinoa Bowl
  1. Toast the quinoa in a medium saucepan over medium heat until is starts popping. Add water, bring to a boil. Immediately turn down, cover pot and cook 15 minutes.
  2. Add the broccoli to the pot of quinoa and cook 5 more minutes.
  3. While the quinoa is cooking make the pesto
  4. Cook the shrimp
  5. When the quinoa is cooked, carefully mix in pesto and half of the shrimp. When serving, top with additional shrimp and pumpkin seeds
Pesto
  1. Grind nuts in food processor or blender. Remove and set aside
  2. Put olive oil and water in blender. Add 1 cup chopped parsley, blend well. Add remaining chopped parsley and blend well.
  3. Add ground nuts and blend until smooth. Add salt and pepper to taste
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Spinach Pomegranate Green and Red Salad

Mini-chef asked what salad I was making. I answered “green and red – spinach, red cabbage and pomegranate.  Lots of color, lots of vitamins.” She has a keen interest not just in helping cook, but in the ingredients that go into our food.
Once the salad came together she said, “ you know mama, it’s green and purple.”

Red or purple, the colors make this not only pretty, but powerful: every one of these ingredients are superfoods loaded with phytochemicals (natural plant chemicals, antioxidants and minerals that boosting our immune system and ward off disease. Even healthy factors aside, the flavors and texture are a feast to the palate.

This salad would be a wonderful addition to a Christmas dinner or other holiday menu.

Variations:

  • Baby kale or arugula instead of baby spinach.
  • 1/4 cup dried cranberries instead of pomegranate
  • 2 tablespoons finely chopped red onion instead of green onion
  • Sunflower seeds, pine nuts, pistachio or chopped pecan instead of pumpkin seeds
  • Add 1/4 – 1/2 cup of shredded red cabbage (I use a mandolin) or 1/4 cup of grated beet
Spinach Pomegranate Green and Red Salad
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CMF Salad Dressing (balsamic vinegar version)
Servings
4 servings
Servings
4 servings
Spinach Pomegranate Green and Red Salad
Print Recipe
CMF Salad Dressing (balsamic vinegar version)
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Toss green onions, shredded cabbage in a bowl.
  2. Drizzle about 1/4 cup of salad dressing over salad and half of pomegranate kernels; toss again.
  3. Sprinkle pumpkin seeds and remaining pomegranate on top and serve.
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