Parsley Pesto Veggie Quinoa Bowl
 
 
parsley pesto vegan veggie quinoa bowl
Author:
Recipe type: Gluten & Diary Free
Cuisine: Italian
Ingredients
  • 1 cup dried quinoa
  • 1 water filtered water
  • 1 cup veggie broth
  • 2 cloves garlic minced
  • 2 tsp olive or avocado oil
  • 2-3 cups cherry and/or plum tomatoes, halved
  • 4 cups broccolini, chopped
  • Juice and zest of half a lemon
  • 2 tbs kalamata olives, diced
  • Crispy Chickpea Croutons:
  • 1 cup canned chickpeas, rinsed
  • 1 tsp garlic powder
  • ½ tsp paprika powder
  • 1 tsp oregano
  • 1 tbs tomato paste
  • ¼ tsp sea salt
  • 2 tsp avocado oil
  • Creamy Parsley Pesto:
  • 1 bunch of flat leaf parsley
  • ½ cup walnuts
  • ¼ cup cashews
  • 3 Brazil nuts
  • 1 lemon, juice
  • 3 tbs water
  • 1 tbs olive oi
  • ¼ tsp sea salt and red chili flakes
Instructions
  1. Into a bowl combine the chickpea crouton ingredients and mix together. Place onto a baking sheet and bake at 425 for 20-25 minutes.
  2. Into a pot, combine quinoa, veggie broth and filtered water.
  3. Cover with the lid and bring to a boil.
  4. Then reduce to a low simmer for 15 minutes.
  5. In a sauté pan, combine oil, cherry tomatoes and garlic.
  6. Sauté for 15 minutes on low-medium heat until they start to blister and slightly caramelize.
  7. To a steamer, add broccolini and steam for about 5 minutes.
  8. Throw into an ice bath to keep them green.
  9. To make the pesto, add all the ingredients to a food processor and pulse for about a minute until smooth. Adjust depending if you want a little texture or not.
  10. Plate but adding the quinoa, broccolini, cherry tomatoes, crispy chickpeas and kalamata olives to a bowl. Top with a big spoonful of pesto, lemon zest and chili flakes.
  11. Enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/parsley-pesto-veggie-quinoa-bowl/