Quinoa bowls with Pea Pesto
Prep time
Cook time
Total time
Serves: 4 bowls
Quinoa and Vegetables:
  • 2 cups cooked quinoa
  • 2 red bell peppers, sliced
  • 2 zucchini, sliced into coins
  • 2 summer squashes, sliced into coins
  • 1 onion, julienned
  • 1 tablespoons olive oil
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper, divided
Pea Pesto:
  • 1 cup frozen peas
  • ¼ cup shelled pistachios
  • ⅓ cup fresh basil
  • 1 teaspoon lemon zest
  • 1 tablespoons olive oil
  • Juice of 1 lemon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch of red pepper flakes (optional)
  1. Roast the vegetables: Preheat the oven to 400 degrees. Spread the peppers, zucchini, squash, and onion out on a lined baking sheet. Drizzle 1 tablespoon of olive oil over the top and sprinkle with 1 teaspoon each of salt and pepper. Roast the veggies in the oven for 20-25 minutes or until tender and slightly charred on the outside.
  2. Make the Pea Pesto: Combine all the pesto ingredients in a food processor. Blend until the mixture is smooth. Set aside.
  3. Assemble the bowls: Layer ½ cup quinoa into each bowl. Then, place equal amounts of veggies into each bowl. Top with ¼ cup pea pesto. Squeeze fresh lemon juice over the top and garnish each bowl with extra chopped pistachios.
Serving size: 1 bowl
Calories: 326.3 Fat: 13.1g Carb: 46.6g Fiber: 7.9g Protein: 11.4g Sugar 5.8g Sodium: 370.2mg
Recipe by Destination Delish at https://www.destinationdelish.com/quinoa-bowls-with-pea-pesto/