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Pesto Quinoa Bowl

Prep Time10 minutes
Total Time10 minutes
Course: Lunch-To-Go, Main Dish
Servings: 3 servings
Author: Heather Nicholds

Ingredients

  • 3 cups cooked quinoa
  • 2-3 cups spinach, chopped
  • 1/2 squash, cooked
  • 1 bell pepper, diced
  • 1 avocado, sliced
  • pinch black pepper
  • 1-2 Tbsp balsamic vinegar

Pesto

  • 1 clove fresh garlic
  • 1/4 cup pine nuts, or walnuts
  • 1/2 cup fresh basil
  • 1/2 lemon, juice
  • 2 Tbsp nutritional yeast
  • pinch sea salt, to taste

Instructions

  • To make the pesto, put everything in a food processor or small blender, and puree, adding spoonfuls of water and pushing down the sides when needed until smooth and creamy.
  • Once the quinoa is fully cooked, serve topped with the vegetables and drizzled with pesto. Grind fresh pepper on top, if you like.
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Nutrition

Calories: 534kcal | Carbohydrates: 76g | Protein: 17g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 45mg | Potassium: 1076mg | Fiber: 15g | Sugar: 6g | Vitamin A: 4600IU | Vitamin C: 175.7mg | Calcium: 140mg | Iron: 6.8mg