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.

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.

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 tablespoon 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.

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!