Parsley Pesto Veggie Quinoa Bowl

I love making quinoa bowls because they are great source of fiber and protein which keeps you full longer!  This bowl is inspired by Italian cuisine, paired with my favorite creamy vegan parsley pesto with adds such a depth of flavor.

Since being gluten free, I’ve found many creative ways to utilize chickpeas.  Making crispy chickpea “croutons” being one of my favorites.  They give this bowl that extra crunchy texture and keep you full and satisfied longer.

This vegan pesto quinoa bowl is great for meal prep.  You can make all the ingredients ahead of time then put together when you’re ready to eat.  They all hold up well when refrigerated so sometimes I double the recipe for the week.  Keeping all ingredients in an airtight container will ensure freshness.

I pop the chickpea croutons in the oven or air fryer for a few minutes at 400F to have that extra crunch if doing meal prep!

Plant Based Protein

Quinoa is one of my favorite grains I have been eating since I went gluten free 11 years ago.  It’s very adaptable in recipes, easy to make and has wonderful nutritional benefits.  Quinoa is a phenomenal plant based protein because it is a complete protein meaning it has all the 9 essential amino acids that our body needs.

Quinoa is also incredibly easy to make.  You just need double the amount of liquid to make it.  I usually make 1 cup of dried quinoa and do 1 cup veggie broth and 1 cup water to add some flavor to the quinoa itself.  You can alternatively do 2 cups of vegetable broth or 2 cups of water.

Cover the pot with the lid and bring it a boil, then immediately turn it down to a low simmer.  The key to the perfect quinoa is not removing the lid at all until its completely cooked, for about 15 to 20 minutes.  This allows the quinoa to steam.  Use a fork to fluff it once it is done and let it sit for at least 5 to 10 minutes before serving.

Get Creative in the Kitchen

What I love about veggie quinoa bowls is they are very versatile.  I love this specific recipe but you can mix different vegetables depending on what you have on hand.  Roasted vegetables are great to mix with quinoa and pesto as well.  If you have the quinoa and pesto as a based then there are a lot of things you can add like leafy greens, avocado, roasted potato or sweet potato, the list goes on!  Enjoy!

5.0 from 1 reviews

Parsley Pesto Veggie Quinoa Bowl

 

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parsley pesto vegan veggie quinoa bowl

Author: Justine Colbert

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!

3.5.3251

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