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
Share this Recipe
 

White Bean Dip

We usually have hummus or bean dip in our house. It’s a quick snack with rice cakes, pretzels, carrot/celery sticks. Dips make a great sandwich or wrap spread, simply add shredded carrots, spinach (or other green like arugula, baby kale etc) and a sprinkle of pumpkin or sunflower seeds

It’s also an easy appetizer, served with pita or corn chips or to dress it up, spread on toast squares or triangles with a sprig of herb of choice (pending the variation)

Beans are a pantry staple. A can of white beans can be a dip in 10 minutes.

 

Variation 1: White Bean Black Olive Dip

  • Add 1/4 cup black olives, chopped

Variation 2: Southwest White Bean Dip

  • Add 1 teaspoon turmeric
  • ½ teaspoon cumin
  • 1/4 cup fresh cilantro, chopped
  • Add half a jalapeño, chopped

Variation 3: Herbed

  • 2 tablespoons fresh rosemary (or basil)
White Bean Dip
Print Recipe
Servings
2 cups
Servings
2 cups
White Bean Dip
Print Recipe
Servings
2 cups
Servings
2 cups
Ingredients
Adjust servings: cups
Units:
Instructions
  1. Place extra-virgin olive oil, lemon juice and 2 tablespoons water in food processor or blender.
  2. Add remaining ingredients.
  3. Pulse until blended. If it is too thick or dry, add water, 1 tablespoon at a time, until it has desired consistency. (For sandwich spread, consistency of peanut butter, for a dip, more fluid)
  4. Season with salt and pepper to taste
Recipe Notes

A Color My Food original recipe

Share this Recipe