Easy Vegan Pesto Quinoa Bowl Bursting with Fresh Flavor
Looking for a light yet fulfilling lunch? This Easy Vegan Pesto Quinoa Bowl Bursting with Fresh Flavor is sure to please. Made with protein-packed quinoa and a vibrant homemade pesto, it offers a delightful combination of textures and tastes. Perfect for meal prep or a quick weekday treat, this recipe is as wholesome as it is delicious.
Why You’ll Love It
This vibrant bowl is not only packed with fresh ingredients but also offers a rich flavor punch from the vegan pesto. Quinoa brings a great protein boost, making it a satisfying plant-based meal that energizes you through the afternoon. Plus, it’s simple to make in under 30 minutes.
Ingredients
- 1 cup quinoa, rinsed (substitute with couscous for variation)
- 1 1/2 cups water
- 1 cup fresh basil leaves (can swap with spinach for a milder taste)
- 2 tbsp pine nuts (or walnuts for a more budget-friendly option)
- 2 cloves garlic
- 1/4 cup nutritional yeast (adds cheesy flavor, optional)
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- Salt and pepper, to taste
Step-by-Step Instructions
- Start by rinsing the quinoa under cold water to remove any bitterness.
- Place the rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer until tender and water is absorbed, about 15 minutes.
- While the quinoa cooks, make the pesto. Combine basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper in a food processor. Blend until smooth and creamy.
- Once quinoa is cooked, fluff it with a fork and allow it to cool slightly before mixing.
- In a large bowl, combine the cooked quinoa with the vegan pesto. Toss gently to coat evenly.
- Add the cherry tomatoes, cucumber, and red onion to the bowl and mix to combine. Adjust seasoning with extra salt, pepper, or lemon juice to your liking.
For more easy vegan recipes, check out our Easy Vegan Lunches or if you want quick meal ideas try Easy Weeknight Dinners. Also, learn cooking tips from the Food Network.
Expert Tips
To make your pesto extra vibrant, try blanching the basil leaves briefly before blending. If the pesto is too thick, add a bit more olive oil or a splash of water. For a nuttier flavor, toast your pine nuts lightly in a dry skillet. This vegan quinoa bowl holds well as leftovers, but add fresh veggies just before serving to keep them crisp.
Storage
Store your vegan pesto quinoa bowl in an airtight container in the fridge for up to 3 days. If making ahead, keep the pesto separate and add it just before serving to maintain freshness. Freeze cooked quinoa without the veggies or pesto for up to 1 month for meal prep convenience.
Variations
- Gluten-Free: This bowl is naturally gluten-free when using quinoa.
- Dairy-Free: Nutritional yeast provides a cheesy flavor without dairy.
- Add Protein: Top with chickpeas, tofu, or tempeh for extra protein.
- Change Up Greens: Swap basil pesto for arugula or kale pesto for a different green twist.
FAQ
- Can I make this Easy Vegan Pesto Quinoa Bowl Bursting with Fresh Flavor ahead of time?
- Yes, you can prepare the quinoa and pesto separately in advance and combine right before eating to keep the veggies fresh.
- Is quinoa a good protein source for vegans?
- Absolutely. Quinoa is a complete protein, supplying all nine essential amino acids.
- Can I use store-bought pesto?
- Yes, but check the ingredients to ensure it’s vegan-friendly—many pestos contain cheese.
- What can I substitute for nutritional yeast?
- You can omit it or use vegan parmesan alternatives for a similar cheesy flavor.
- How can I make this dish spicier?
- Add a pinch of red pepper flakes to the pesto or top the bowl with sliced jalapeños.
Call to Action
Did you try this Easy Vegan Pesto Quinoa Bowl Bursting with Fresh Flavor? Share your thoughts below, leave a rating, and save this recipe for your next nutritious lunch! Don’t forget to share with friends who love vibrant plant-based meals.
