Parsley Pesto Veggie Quinoa Bowl

Name: Parsley Pesto Veggie Quinoa Bowl
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; 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; 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

11 steps

parsley pesto vegan veggie quinoa bowl

Updated at: Thu, 21 Nov 2024 15:25:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2250.5 kcal (113%)

Total Fat132.5 g (189%)

Carbs223.4 g (86%)

Sugars29.9 g (33%)

Protein71.5 g (143%)

Sodium2228.2 mg (111%)

Fiber47.7 g (170%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 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.

Step 2

Into a pot, combine quinoa, veggie broth and filtered water.

Step 3

Cover with the lid and bring to a boil.

Step 4

Then reduce to a low simmer for 15 minutes.

Step 5

In a sauté pan, combine oil, cherry tomatoes and garlic.

Step 6

Sauté for 15 minutes on low-medium heat until they start to blister and slightly caramelize.

Step 7

To a steamer, add broccolini and steam for about 5 minutes.

Step 8

Throw into an ice bath to keep them green.

Step 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.

Step 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.

Step 11

Enjoy!

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