Save to Pinterest I stumbled into arugula pesto by accident one August afternoon when my basil plant gave up in the heat. The arugula in my fridge was about to wilt, so I tossed it into the food processor with walnuts and garlic, hoping for the best. What came out was sharp, peppery, and bright in a way that made me forget all about basil. That bowl became my go-to whenever I needed something that tasted like effort but came together without fuss.
I made this for a friend who swore she didnt like grain bowls, and she scraped her plate clean without a word. Halfway through, she looked up and asked if I had extra pesto she could take home. I handed her a jar and watched her spoon some directly into her mouth before leaving. Thats when I knew this one was a keeper.
Ingredients
- Quinoa: Rinse it well or it can taste bitter, I learned that the soapy way after skipping this step once.
- Cherry tomatoes: They get jammy and sweet in the oven, bursting with juice that coats everything around them.
- Zucchini: Slice them evenly so they roast at the same rate, nobody wants some pieces mushy and others raw.
- Red bell pepper: Adds a pop of color and a mild sweetness that balances the peppery arugula.
- Fresh arugula: The star here, use the freshest you can find because wilted greens wont give you that bright, punchy flavor.
- Walnuts or pine nuts: Pine nuts are traditional and buttery, but walnuts are cheaper and add a deeper, earthier note.
- Garlic: One clove is plenty, more than that and the pesto turns aggressive.
- Parmesan cheese: Grate it fresh from a block, the pre-shredded stuff has additives that make the pesto grainy.
- Olive oil: Use a good one for the pesto since its not cooked, the flavor comes through clearly.
- Lemon juice: Freshly squeezed is best, it brightens the whole thing and keeps the pesto from feeling heavy.
Instructions
- Get the oven ready:
- Preheat to 400°F so its hot enough to caramelize the vegetables without drying them out. This step matters more than you think.
- Cook the quinoa:
- Combine rinsed quinoa, water, and salt in a saucepan, bring it to a boil, then cover and simmer for 15 minutes until fluffy. Let it sit covered off the heat for a few minutes to finish steaming.
- Roast the vegetables:
- Toss the tomatoes, zucchini, and bell pepper with olive oil and black pepper, spread them on a baking sheet in a single layer, and roast for 18 to 20 minutes. You want some charred edges and soft middles.
- Blend the pesto:
- Throw arugula, nuts, garlic, and Parmesan into a food processor, pulse until chopped, then drizzle in olive oil and lemon juice while its running until smooth. Taste and add salt, it needs more than you think.
- Toss it together:
- In a large bowl, combine the cooked quinoa, roasted vegetables, and half the pesto, tossing gently so everything gets coated. Save the rest of the pesto for drizzling.
- Assemble the bowls:
- Divide fresh arugula among four bowls, top with the quinoa and vegetable mixture, then drizzle with the remaining pesto. Finish with shaved Parmesan, toasted pine nuts if youre using them, and a few grinds of black pepper.
Save to Pinterest The first time I brought this to a potluck, someone asked if I catered it. I laughed because Id thrown it together in under an hour while listening to a podcast. Its one of those dishes that looks like you tried hard but actually just comes together naturally if you let it.
Making It Your Own
Swap the quinoa for farro if you want something chewier, or use brown rice if thats what you have on hand. Couscous works too and cooks faster, though it doesnt have the same nutty flavor. I once used freekeh and it was smoky and wonderful, so dont be afraid to experiment with whatever grains are already in your pantry.
Adding Protein
This bowl is satisfying on its own, but sometimes you want more heft. Grilled chicken, crispy tofu, or roasted chickpeas all work beautifully without changing the vibe. I like to toss chickpeas with a little olive oil and cumin, roast them until crunchy, then scatter them on top for texture and a bit of protein that keeps me full longer.
Storage and Leftovers
Store the components separately if you can, the quinoa and roasted vegetables in one container, the pesto in a small jar, and the fresh arugula on its own. When youre ready to eat, warm the quinoa and vegetables gently, toss with pesto, and add fresh greens so nothing gets soggy or sad.
- The pesto keeps in the fridge for up to a week if you press plastic wrap directly on the surface to prevent browning.
- Leftover roasted vegetables are great stirred into scrambled eggs or piled onto toast the next morning.
- If the quinoa dries out in the fridge, splash it with a little water and reheat it covered so it steams back to life.
Save to Pinterest This bowl has pulled me through busy weeknights and lazy Sundays alike, always delivering something that feels nourishing without being fussy. I hope it becomes one of those recipes you reach for when you want something good without overthinking it.
Recipe FAQs
- → Can I make the arugula pesto ahead of time?
Yes, prepare the pesto up to 5 days in advance and store it in an airtight container in the refrigerator. The flavors may even deepen over time for a more robust taste.
- → What grains work best as a quinoa substitute?
Farro, brown rice, couscous, or even barley make excellent alternatives. Adjust cooking times accordingly, as some grains require longer simmering than quinoa.
- → How do I make this bowl vegan?
Replace the Parmesan cheese with nutritional yeast in both the pesto and garnish. The result is equally delicious and provides a savory, cheesy flavor.
- → Can I add protein to make it more filling?
Absolutely. Grilled chicken, baked tofu, or roasted chickpeas complement the flavors beautifully while adding substantial protein to keep you satisfied longer.
- → What other vegetables can I roast?
Feel free to swap in seasonal vegetables like sweet potatoes, Brussels sprouts, red onions, or asparagus. The roasting method works well for almost any vegetable that holds its shape.
- → How should I store leftovers?
Store components separately in airtight containers for up to 4 days. Keep the pesto and fresh arugula separate from the grains and roasted vegetables until ready to serve.