This pesto quinoa bowl fires on all of my happy cylinders. Quinoa is a protein rich grain that plumps up and absorbs the delicious decadent pesto sauce. Top with your favorite in season vegetables and you have a winning combo. All pesto dishes need a little dash of good quality parmesan on top as well!
You Will Need:
- 1 can of chickpeas
- 2 cups of quinoa
- 1 jar of pesto (10 oz) – I used Trader Joe’s. A tub of fresh pesto sauce would work great too.
- seasonal vegetables like asparagus, chard, kale, spinach, mushrooms, onion
- 1 tablespoon olive oil
- (optional) soy sausage (2 links)
How to Prepare:
In a medium saucepan, add 2 cups of quinoa and 4 cups of water. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed 15 to 20 minutes. Fluff with a fork.
Add one jar of pesto sauce and stir into cooked quinoa. Cover and let sit for 10 minutes with heat off. Quinoa will be a light shade of green!
While quinoa is soaking in the pesto goodness, add 1 tablespoon of olive oil to a saute’ pan on medium to high heat.
Add in diced seasonal vegetables (soy sausage optional) and saute for 3 minutes. Add in rinsed and drained chickpeas and saute everything together for an additional 5 minutes. Veggies should be cooked through.
Plate up the pesto quinoa and top with the hot veggies and chickpeas. Add some parmesan on top and serve! Enjoy!