Quinoa Bowls with Creamy Pesto Dressing
Ingredients
Roasted Vegetables
-
1
pound
brussels sprouts
-
1
pound
cauliflower florets
-
1
tablespoon
extra virgin olive oil
-
to taste
fine sea salt
Cooked Quinoa
-
1 ½
cups
dry quinoa
-
2 ¼
cups
water
Bowl Assembly
-
12
ounces
mixed greens
-
1
pound
assorted chopped veggies (i.e. cucumbers, cherry tomatoes, etc.)
-
1
15 oz. can
chickpeas (or other cooked beans/protein)
Creamy Pesto Dressing
-
¼
cup
fresh basil
-
¼
cup
fresh parsley
-
2
tablespoons
red wine vinegar
-
2
tablespoons
tahini
-
2
tablespoons
extra virgin olive oil
-
1
clove
garlic
-
1
small
shallot (about 2 tablespoons minced)
-
½
teaspoon
fine sea salt
-
¼
teaspoon
red pepper flakes
Instructions
- Preheat the oven to 400ºF and prepare the vegetables by cutting them and drizzling with olive oil, salt, and pepper.
- Roast the vegetables for about 20-30 minutes until tender.
- While the veggies roast, rinse the quinoa and cook it with water in a saucepan, bringing it to a boil and then simmering for 10 minutes.
- Prepare the creamy pesto dressing by blending the dressing ingredients until smooth.
- Assemble the bowls by starting with a base of mixed greens, adding quinoa, roasted veggies, chickpeas, and drizzling with the dressing.
Nutrition Facts (estimated)
Servings
6
Calories
386
Total fat
14g
Total carbohydrates
53g
Total protein
16g
Sodium
461mg
Cholesterol
0mg
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