Are you ready to elevate your meal prep game with a dish that bursts with flavor and nutrition? Look no further than these vibrant Spring Pesto Quinoa Bowls! Packed with fresh asparagus, sweet peas, and a luscious pesto sauce, this Italian-inspired recipe is not only a feast for the eyes but also a wholesome delight for your taste buds. In just 35 minutes, you can whip up a colorful, healthy meal that serves four and is perfect for lunch, dinner, or even meal prepping for the week ahead. Dive into this culinary adventure and discover how easy it is to create a bowl of goodness that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup peas, fresh or frozen
- 1/2 cup pesto
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the vegetables. Trim the woody ends of asparagus and chop into 1-inch pieces.
- In a separate skillet, heat a small amount of olive oil over medium heat. Add chopped asparagus and sauté for 3-4 minutes until bright green and slightly tender.
- Add fresh or frozen peas to the skillet with asparagus and cook for an additional 2 minutes until heated through.
- Once quinoa is cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- In a large mixing bowl, combine cooked quinoa, sautéed asparagus, and peas.
- Gently fold in pesto, ensuring all ingredients are evenly coated.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning, until golden and fragrant.
- Season the quinoa mixture with salt and pepper to taste.
- Divide the pesto quinoa among four serving bowls and sprinkle toasted pine nuts on top.
- Serve immediately while warm, garnishing with additional fresh herbs if desired.
Tips
- Rinse the Quinoa: Don't skip rinsing the quinoa! This crucial step removes the bitter saponins that can affect the flavor of your dish, ensuring a nutty and delicious result.
- Use Quality Pesto: For the best flavor, opt for a high-quality store-bought pesto or make your own. Fresh basil, garlic, and Parmesan can elevate your quinoa bowls to a whole new level.
- Customize Your Veggies: Feel free to add or substitute other seasonal vegetables like zucchini or bell peppers to tailor the dish to your preferences.
- Toast the Pine Nuts: Toasting the pine nuts enhances their flavor and adds a delightful crunch. Keep an eye on them while toasting, as they can burn quickly!
- Serve Warm: These bowls are best enjoyed warm, so serve them immediately after mixing in the pesto for the freshest taste.
- Garnish: Add a sprinkle of fresh herbs like basil or parsley before serving to brighten the dish and enhance its visual appeal.
- Meal Prep: This recipe is fantastic for meal prepping! Store the quinoa and veggies separately from the pesto and pine nuts, then combine when you're ready to eat to keep everything fresh.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 5mg
