Parsley Pesto Veggie Quinoa Bowl

parsley pesto vegan veggie quinoa bowl

Great

% Daily Values based on a 2,000 calorie diet

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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