Oh hey there, Quinoa and Roasted Veggie Pesto Bowl. That recipe that I worked on MONTHS ago, when I posted this fabulous recipe for Lightened Up Basil Walnut Pesto. The pesto, and this veggie bowl, were repeats all summer long.
I started this post, and editing these photos on August 8th. Xander Jackson was born on August 9th. Here we are, October 2nd already? I’m not going to admit how few times I’ve been out of the house in the past 2 months. It doesn’t matter.
Yesterday, some fabulous blogger friends of mine put together a virtual baby shower. (I had an in-person baby shower back in May with my KL friends.) It was such an honor that they went to the work to welcome Xander! Thank you Robyn, of Simply Fresh Dinners, for organizing! Check out the amazing recipes (and a special thank you!):
- Paleo Spiced Almond Sugar Cookies | Cotter Crunch (Thanks Lindsay!)
- Roast Smoked Salmon and Mango-Avocado Salsa Cups | Healthy Recipe Ecstasy (Thanks Michelle!)
- Cheesy Shrimp Polenta Bites | Healthy Nibbles and Bits (Thanks Lisa!)
- Miso Butter Scallop | Omnivore’s Cookbook (Thanks Maggie!)
- Lobster and Bacon Mac and Cheese | Wok and Skillet (Thanks Charmaine!)
- Baked Skinny TEX MEX Fish | Bam’s Kitchen (Thanks Bobbi!)
- Roasted Hatch Chili & Jicima Salmon | Strength and Sunshine (Thanks Rebecca!)
- Baby Bok Choy with Beech Mushrooms | No Gojis No Glory (Thanks Christine!)
- One Pan Caramelised Vegetables | The Big Man’s World (Thanks Arman!)
- Simple Vanilla Cupcakes from Scratch | Natural Chow (Thanks Margaret!)
- Autumn Sangria | Simply Fresh Dinners (Thanks Robyn!)
The sea theme was perfect! Xander wants to thank you too:
So, back to the pesto bowls. I published the Basil Walnut Pesto recipe in July– the perfect recipe for using up an abundance of herbs from your garden. Now that summer’s past, a store bought pesto can substitute– although buying basil and making your own is a lot tastier, and often a lot cheaper, too!
One weekend, not wanting to go to the store for dinner, I searched for something creative and tasty to make. This bowl was the result, and Alex enjoyed it so much, we continued making it at the end of every week for a month. Whatever veggies were left got thrown on the roasting pan, and we topped them with whatever protein was left over. If there was no leftover fish or chicken, I poached eggs and added those for an additional protein boost. It would be delicious even without the added protein.
Top all those delicious (and simple to prepare) ingredients, and suddenly “simple” goes gourmet!
Roasted Veggie and Quinoa Pesto BowlsPrint Pin Rate
- 1 cup quinoa uncooked, prepared to package directions
- 1 potato
- 2 cups eggplant chopped
- 2 cups asparagus chopped
- 1 cup carrots chopped
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper to taste
- 1/2 cup Lightened Up Basil Walnut Pesto or sub store bought pesto
- Protein of choice poached egg, left over chicken or fish, etc.
- 4 tablespoons walnuts chopped, optional---adds great texture!
- Lemon juice, sea salt and freshly ground pepper to taste - optional
- Prepare Quinoa to package directions.
- Preheat oven to 400 degrees fahrenheit.
- Chop potatoes, carrots, eggplant and asparagus in small pieces.
- Add vegetables to a roasting pan, and coat with olive oil and season with salt and pepper. Bake for 20 minutes.
- In a bowl, layer quinoa, roasted vegetables, and protein of choice (optional), and drizzle with plenty of pesto.
- To add more flavor (optional), toss quinoa with lemon juice, salt and pepper before adding to bowls.