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.
Ingredients
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.
