This quinoa bowl with pesto and green vegetables is wholesome and flavorful alone or topped with a poached or soft-boiled egg. Asparagus and avocado are some of my favorite veggies to use, but you can choose from the list of ingredients based on what you’ve got.
Serves about 3.
- 1 cup quinoa
- 1/2 tsp pepper or to taste
- 1 tbsp olive oil
- 1/2 cup pesto (homemade or store-bought is fine)
- 5 oz feta, crumbled
- 1/2 cup walnuts (optional)
Plus 3-4 of the following:
- A bundle of asparagus
- 1 cup peas (frozen or use snow or sugar snap peas)
- 2-3 scallions, white and green parts separated
- 1/2 a zucchini
- 1 cup green beans
- 1 medium avocado (click here for instructions on how to cut/pit)
- Hefty handful of kale or other greens
Rinse the quinoa in a fine mesh sieve. Cook on the stove according to the instructions on the package, or in an instant pot with 1 1/4 cups water for 1 minute on high pressure and then 16 minutes natural release.
Coarsely chop walnuts, if using. Wash and trim your selected veggies. Trim into bite-sized pieces, or medium cubes. Heat a medium pan over medium heat. If using walnuts, toast in the pan for a minute or two, until fragrant and set aside.
Add about a tablespoon of olive oil, and add whichever you’re using of the asparagus, peas, zucchini, white parts of the scallions, and avocado. Season with pepper to taste. Stir-fry about 2-4 minutes until veggies are bright green. Add greens, if using. Either way, cook another minute.
Stir together quinoa, veggies, walnuts, feta, and pesto. Add salt if desired (I find store-bought pesto is very salty, so I don’t usually add salt). Top with the green portion of the scallions, if you used them. You can serve green quinoa warm or cold.