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quinoa pesto bowl with corn, asparagus, mushroom, and fresh basil

Spring Pesto Quinoa Bowl

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!
4.80 from 5 votes
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Course: Healthy Salads + Grain Bowls
Cuisine: Vegan
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4 bowls

Ingredients 

Quinoa & Veggies

  • 1 ½ cups dried quinoa
  • 2 ¼ cups vegetable broth
  • 3 cups chopped asparagus cut into 2-3 inch pieces
  • 1 cup canned corn about 7-8 oz of 14 oz can
  • 3 cups button mushrooms sliced thin
  • 1-2 Tablespoons oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon red chili pepper flakes
  • ½ teaspoon salt more or less to taste
  • ¼ teaspoon ground black pepper more or less to taste
  • 3-4 cups fresh arugula or spinach

Vegan Pesto

  • ½ cup raw cashews soaked 30 minutes in hot water
  • 1 clove garlic or ½ tsp garlic powder
  • 2 Tablespoons pine nuts
  • 1 Tablespoon nutritional yeast
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon juice
  • ½ cup basil tightly packed
  • 1 cup loosely packed greens spinach and arugula are best, but you can also use kale
  • 3 Tablespoons water more for thinner sauce
  • salt & pepper to taste add as needed

Instructions

Prep

  • Please note, if you are making the vegan pesto you must soak the cashews so they blend well. If you have a very good blender you can skip this step, otherwise soak the cashews in hot water for 30 minutes to soften.

Cook the quinoa & vegetables:

  • Preheat your oven to 400F & chop the veggies.
  • Next, add the 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.
  • While the quinoa is cooking, season and cook your veggies. Add the asparagus, corn, and mushroom to a sheet pan. Make sure not to overcrowd the sheet pan and use a second pan if needed. Next, season with the oil, garlic powder, red chili pepper flakes, salt, and pepper. Mix to coat the veggies and bake for 20-25 minutes until beginning to brown and crisp. Remove and set aside.

Make the vegan pesto:

  • To finish, make the vegan pesto. First, add the soaked cashews, garlic, pine nuts, and nutritional yeast to a blender and blend for 30 seconds to break up the hard ingredients first.
  • Next, add in the olive oil and lemon juice and blend until a smooth mixture is formed.
  • Then, add in the basil and greens and blend until a thick paste forms. As a final step, add in the 3 Tbsp water to thin out the sauce. Add more water for a thicker sauce and less for a thinner sauce. Season with salt and pepper to your liking and blend again until smooth.

Plating the bowls:

  • Add the pesto to the large pot containing the cooked quinoa. Mix together until quinoa is entirely coated.
  • Fill each bowl with 1 cup arugula, 1 cup pesto quinoa, and top with 1 cup roasted veggies and fresh basil. Enjoy!

Notes

  • You can store the bowl as leftovers with the pesto quinoa and veggies in a single container and reheat them in the microwave or on the stovetop before eating. Skip the arugula for this step as it will wilt if heated. They will keep in the fridge for 3-4 days
  • The other option is to add to the arugula and eat the leftovers as a cold pesto quinoa salad for lunch. It will keep in the fridge for 3-4 days.
  • This pesto bowl recipe uses my Easy Vegan Pesto recipe. If you need step-by-step instructions or substitution ideas, head to that post!

Nutrition

Serving: 1bowl | Calories: 537kcal | Carbohydrates: 62g | Protein: 20g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 1045mg | Potassium: 1105mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1723IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 7mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!