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A bowl filled with quinoa, corn, mushroom, asparagus, pesto, and pea shoots

Spring Vegetable Quinoa Bowl & Vegan Pesto

  • Author: ShortGirlTallOrder
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Method: Baked, Stove Top
  • Cuisine: Vegan

Description

A Spring Quinoa Bowl that features some of the best ingredients of the spring season including mushrooms, asparagus, corn, and an arugula and spinach filled vegan pesto. YUM!


Scale

Ingredients

Quinoa & Veggies

  • 1 1/2 cups uncooked quinoa ((any variety, just make sure it’s rinsed!))
  • 3 cups vegetable broth
  • 4 loosely packed cups chopped asparagus (cut into 23 inch pieces )
  • 1 14 oz can corn (strained and rinsed)
  • 3 loosely packed cups button mushrooms (quartered)
  • 2 Tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp red chili pepper flakes
  • salt and petter to taste
  • 1 cup microgreens ((optional- to top the dish))

Vegan Pesto

  • 1/2 cup raw cashews (soaked 46 hours in water)
  • 1 garlic clove
  • 1/4 cup pepitas
  • 2 Tbsp pine nuts
  • 1 Tbsp nutritional yeast
  • 3 Tbsp water
  • 2 Tbsp olive oil
  • 2 tsp lemon juice
  • 1/4 cup packed basil
  • 2 cups loosely packed greens (spinach and arugula are best, but you can also use kale)
  • 1/21 tsp salt

Instructions

Prep

  1. Before making your dish, you must soak the cashews so they blend well. There are two ways to do this. The first is to soak the cashews in a container filled with room temperate water for 4-8 hours. This works if you remember to soak your cashews in the morning and make this dish at night. If for any reason you don’t have the time for this, a trick is to boil some water and soak the cashews in boiling water. With boiling water, the cashews only need to soak 30 minutes before being ready to blend.
  2. Prep your veggies before cooking. Cut your asparagus into 2-3 inch long pieces. Cut your button mushrooms into quarters. Strain and rinse your canned corn.

Quinoa & Veggies

  1. Preheat your oven to 400F.
  2. Add your quinoa and veggie broth to a saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook the quinoa until all the water is absorbed, 15 to 20 minutes. You will know your quinoa is done when you see the white ring( the germ) curling around the outside of the quinoa seeds. Once cooked, remove from the heat and set aside.
  3. While the quinoa is cooking, season and cook your veggies. Add your asparagus, corn, and mushroom to a glass baking dish. Next, season with the olive oil, garlic powder, red chili pepper flakes, salt, and pepper. Add to the oven and cook the veggies for 25-30 minutes. Once cooked, remove from the oven and set aside.

Vegan Pesto

  1. Once the vegetables are in the oven, it’s time to prep your pesto! Add your cashews, garlic, pine nuts, nutritional yeast, and pepitas to a blender and blend for 1 minute to break up the hard ingredients first. Next, add in your water, olive oil, and lemon juice and blend until a smooth mixture is formed. Finally, add in your basil, greens, and salt and blend 1-2 more minutes more ,stopping to scrape down the sides as need be. Start with 1/2 tsp salt and add up to 1 tsp depending on your taste preference.

The finale

  1. Add your vegan pesto to the large pot containing your cooked quinoa. Mix together until quinoa is entirely coated. Top with the roasted veggies and microgreens to serve! Leftovers can be stored in a container in the fridge for 3-4 days.

Notes

Bowls will keep in the fridge for 3-4 days in a closed container and work great as leftovers.

Keywords: pesto quinoa bowl, spring quinoa bowl, quinoa buddha bowl, vegan pesto recipe, vegan quinoa bowl

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