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.
Ingredients
Quinoa Bowl
- 1 cup quinoa
- 1 1/2 cup water
- 1 - 2 cups broccoli cut into 2 - 3 " spears
- 1 lb shrimp
- 1/2 cup pumpkin seeds *optional
Adjust servings: servings
Units:
Instructions
Quinoa Bowl
- 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.
- Add the broccoli to the pot of quinoa and cook 5 more minutes.
- While the quinoa is cooking make the pesto
- Cook the shrimp
- When the quinoa is cooked, carefully mix in pesto and half of the shrimp. When serving, top with additional shrimp and pumpkin seeds
Pesto
- Grind nuts in food processor or blender. Remove and set aside
- Put olive oil and water in blender. Add 1 cup chopped parsley, blend well. Add remaining chopped parsley and blend well.
- Add ground nuts and blend until smooth. Add salt and pepper to taste
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