Arugula Pesto Bowl with Grains (Printable)

Nourishing grain bowl with roasted vegetables and zesty arugula pesto over fluffy quinoa.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, uncooked and rinsed
02 - 2 cups water
03 - ½ teaspoon salt

→ Roasted Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 medium zucchini, sliced
06 - 1 red bell pepper, chopped
07 - 1 tablespoon olive oil
08 - ¼ teaspoon black pepper

→ Arugula Pesto

09 - 2 cups fresh arugula, packed
10 - ¼ cup walnuts or pine nuts
11 - 1 clove garlic
12 - ½ cup grated Parmesan cheese
13 - ½ cup olive oil
14 - 1 tablespoon fresh lemon juice
15 - ¼ teaspoon salt

→ Assembly

16 - 2 cups fresh arugula
17 - ¼ cup shaved Parmesan cheese
18 - ¼ cup toasted pine nuts, optional
19 - Freshly ground black pepper to taste

# How-To:

01 - Preheat oven to 400°F
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
03 - Toss cherry tomatoes, zucchini, and red bell pepper with olive oil and black pepper. Spread on a baking sheet and roast for 18 to 20 minutes until tender and lightly caramelized.
04 - In a food processor, blend arugula, walnuts or pine nuts, garlic, and Parmesan. With the motor running, drizzle in olive oil and lemon juice until smooth. Season with salt.
05 - In a large bowl, combine cooked quinoa, roasted vegetables, and half the arugula pesto. Toss gently to coat.
06 - Divide fresh arugula among serving bowls. Top with the quinoa-vegetable mixture. Drizzle with remaining pesto.
07 - Garnish with shaved Parmesan, toasted pine nuts, and extra black pepper. Serve immediately.

# Expert Advice:

01 -
  • The arugula pesto is secretly addictive—peppery without being aggressive, and it transforms everything it touches.
  • You can have this ready in under 45 minutes, which means it actually fits into real weeknight life.
  • It tastes even better the next day when the flavors get cozy with each other.
02 -
  • Don't make the pesto more than a few hours ahead—the arugula will start to darken and lose some of its fresh edge, so prepare it right before assembly if you can.
  • The raw arugula in the bowl stays wilted-free longer than you'd expect if you keep it separate until the very last moment before eating, which keeps the texture interesting instead of making everything soft and warm.
03 -
  • Roasting vegetables on a preheated baking sheet speeds up caramelization, so let your sheet sit in the oven while it heats to 400°F.
  • If you're making this ahead for lunch, keep the raw arugula, warm components, and pesto completely separate in their own containers, then assemble in the morning or at lunchtime so nothing gets soggy.
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