Meatless Monday
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Meatless Monday: Bob’s Red Mill Red Pepper Pesto, Green Veggies, and Quinoa Bowl

I have been eating a lot of salad and quinoa bowls and always enjoy how delicious and gorgeous they look.  I wanted to share a quinoa bowl recipe with you, and because it has been awhile since I have given you a recipe from Bob’s Red Mill Gluten Free Cookbook, I decided to look here first for a recipe!  This is a very simple recipe that doesn’t take too much prep, but your guests (and you!) will be impressed by how delicious and gorgeous it can be.  Follow the recipe below for a Meatless Monday quinoa bowl!

Pesto:

1 Jar Roasted Red Bell Peppers, Drained

1 Clove Garlic

1/2 Cup Packed Fresh Basil Leaves

1 TBSP Pine Nuts

Salt, Pepper, and Chipotle Chili (if desired), to taste

2 TBSP Olive Oil

Quinoa/Veggies:

1 TBSP Olive Oil

1 Cup Broccoli Florets

1 Cup Diced Zucchini

4 Cups Quinoa, Cooked

Black Pepper, Garlic Salt, Salt, Cayenne Pepper, to taste

Arugula

Parmesan Cheese to garnish

(The original recipe called for asparagus, but it was not asparagus season, so I improvised with broccoli and zucchini)

Red Pepper Pesto, Green Veggie, and Quinoa Bowl Ingredients

Red Pepper Pesto, Green Veggie, and Quinoa Bowl Ingredients

In blender, combine roasted peppers, garlic, basil, pine nuts, spices, and oil

Ready to purée the pesto

Ready to purée the pesto

Purée until smooth

In a large nonstick skillet, heat oil over a medium-high heat

Add broccoli and zucchini (or asparagus) and cook under tender-crisp, approximately 3-5 minutes

Veggies Sautéing

Veggies Sautéing

Add arugula to plates, then divide veggies between plates

In skillet, add quinoa and red pepper pesto and toss until combined

Mixing the quinoa and red pepper pesto

Mixing the quinoa and red pepper pesto

Add quinoa to plates, garnish with cheese, and top with a basil leaf

Quinoa bowl plated!

Quinoa bowl plated!

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Red Pepper Pesto, Green Veggie, and Quinoa Bowl
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Pesto
  1. 1 Jar Roasted Red Bell Peppers, Drained
  2. 1 Clove Garlic
  3. 1/2 Cup Packed Fresh Basil Leaves
  4. 1 TBSP Pine Nuts
  5. Salt, Pepper, and Chipotle Pepper (if desired), to taste
  6. 2 TBSP Olive Oil
Quinoa/Veggies
  1. 1 TBSP Olive Oil
  2. 1 Cup Broccoli Florets
  3. 1 Cup Diced Zucchini
  4. 4 Cups Quinoa, Cooked
  5. Black Pepper, Garlic Salt, Salt, Cayenne Pepper, to taste
  6. Arugula
  7. Parmesan Cheese to garnish
Instructions
  1. In blender or food processor, combine roasted peppers, garlic, basil, pine nuts, spices, and oil
  2. Purée until smooth
  3. In a large nonstick skillet, heat oil over a medium-high heat
  4. Add broccoli and zucchini (or asparagus) and cook under tender-crisp, approximately 3-5 minutes
  5. Add arugula to plates, then divide veggies between plates
  6. In skillet, add quinoa and red pepper pesto and toss until combined
  7. Add quinoa to plates, garnish with cheese, and top with a basil leaf
Notes
  1. (The original recipe called for asparagus, but it was not asparagus season, so I improvised with broccoli and zucchini)
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