Garden Fresh Pesto Quinoa Bowl Recipe

Name: Garden Fresh Pesto Quinoa Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: - Basil Leaves; 100 g Quinoa; 100 g Cashew Regular; 500Ml Gaia Extra Virgin Olive Oil (500ml); 250 ml Lemon Juice Concentrate; - Baby Tomatoes; 250 g Spinach; 1 piece Yellow Bell Pepper; 100 g Sunflower Seeds Plain; - Italian Seasoning - 50g; 100 g Salt; 50 g Black Pepper Powder

Italian cuisine · 450 calories

About this recipe

The Garden Fresh Pesto Quinoa Bowl is a wholesome, flavorful dish perfect for a busy morning. This Italian-inspired vegan recipe brings together nutrient-packed quinoa, a vibrant homemade basil pesto, and fresh, colorful vegetables. It’s high in protein, -free, and budget-friendly, making it an excellent choice for health-conscious professionals seeking comfort and nourishment. The dish is light yet satisfying, with a medley of textures and a burst of fresh flavors that transport you to a lush, green garden. Easy to prepare and ideal for breakfast, it offers a refreshing start to the day while aligning with dietary needs and preferences. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

- Basil Leaves
100 g Quinoa
100 g Cashew Regular
500Ml Gaia Extra Virgin Olive Oil (500ml)
250 ml Lemon Juice Concentrate
- Baby Tomatoes
250 g Spinach
1 piece Yellow Bell Pepper
100 g Sunflower Seeds Plain
- Italian Seasoning - 50g
100 g Salt
50 g Black Pepper Powder

Instructions

1. Rinse the quinoa thoroughly, then cook it in a saucepan with twice its volume of water. Bring it to a boil, then simmer covered for 15 minutes until the quinoa is tender and absorbs all the liquid. Fluff with a fork and set aside to cool slightly.
2. In a blender or food processor, combine the basil leaves, cashews, olive oil, lemon juice, hing, salt, and black pepper. Blend until smooth to create the pesto. Adjust seasoning as needed.
3. Heat a non-stick pan over medium heat and lightly toast the sunflower seeds for 2-3 minutes until golden and fragrant. Set aside.
4. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, baby spinach, yellow bell pepper, and Italian seasoning. Add the freshly prepared pesto and mix well to coat everything evenly.
5. Divide the quinoa mixture into serving bowls. Garnish with the toasted sunflower seeds for crunch. Serve immediately and enjoy your Garden Fresh Pesto Quinoa Bowl!