Description
A simple, nutritious bowl featuring fresh vegetables and pesto sauce.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup prepared basil pesto
- 1/4 cup crumbled feta cheese (optional)
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cook quinoa according to package directions. Set aside.
- Steam or lightly boil broccoli florets until tender-crisp, about 3-4 minutes. Drain well.
- In a medium bowl, combine the warm broccoli, cherry tomatoes, and cucumber.
- Add the olive oil, salt, and pepper to the vegetables. Toss gently to coat.
- Divide the cooked quinoa between two serving bowls.
- Top the quinoa evenly with the seasoned vegetables.
- Drizzle half of the pesto over each bowl.
- Sprinkle with feta cheese, if using. Serve immediately.
Notes
- You can substitute brown rice or farro for quinoa.
- Use store-bought or homemade pesto.
- For a vegan option, omit the feta cheese.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Lunch
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 28
- Saturated Fat: 6
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 7
- Protein: 15
- Cholesterol: 15
Keywords: pesto, veggie bowl, healthy, quinoa, broccoli, vegetarian, quick lunch