Save to Pinterest I stumbled onto this bowl on a Tuesday when my farmer's market haul of peppery arugula was threatening to wilt by Wednesday. Rather than make yet another salad, I roasted some vegetables, cooked quinoa, and blended that arugula into something bright and bold. The first bite felt like capturing springtime in a bowl, and I've been making it ever since whenever I need something that tastes both simple and impressive.
My partner was skeptical about pesto without basil until I set this in front of him with extra pine nuts scattered on top. He ate it in silence, which is how I knew it was good. Now he requests it by name, and I've caught him making it for himself on Sunday afternoons when he wants lunch to feel special.
Ingredients
- Quinoa: Rinse it thoroughly to remove any bitterness, and don't skip this step even though it feels unnecessary. The grains stay fluffy and individual rather than clumping together.
- Cherry tomatoes: Halving them allows them to collapse slightly into sweet pockets of flavor when roasted. Use them at peak season for the best results.
- Zucchini: Slice on the bias so they have more surface area to caramelize and turn golden at the edges.
- Red bell pepper: The sweetness balances the arugula's peppery bite, creating a pleasant tension on your palate.
- Fresh arugula: Buy it as close to cooking day as possible since it wilts quickly. You'll need it twice in this recipe, so don't be shy with your bunch.
- Walnuts or pine nuts: Pine nuts give a buttery richness, but walnuts work beautifully and cost a fraction of the price. Toast them yourself if buying raw to unlock their full flavor.
- Garlic: One clove is enough because the arugula's peppery nature already asserts itself. More garlic will overpower the delicate pesto.
- Parmesan cheese: Grate it fresh if possible, as pre-shredded versions contain anti-caking agents that affect texture.
- Olive oil: Use something you actually enjoy tasting since it becomes the backbone of your pesto.
- Lemon juice: Squeeze it fresh from the fruit. Bottled lemon juice tastes flat and metallic by comparison.
Instructions
- Heat your oven and prepare your grains:
- Preheat the oven to 400°F while you rinse your quinoa under cold water for about a minute, stirring gently with your fingers. In a saucepan, combine the rinsed quinoa, water, and salt, then bring it to a boil over medium-high heat.
- Cook the quinoa low and slow:
- Once boiling, reduce the heat to low, cover with a lid, and let it simmer undisturbed for 15 minutes until the water is absorbed completely. You'll notice the grain has a tiny spiral tail when it's done, which is your sign it's ready. Fluff it with a fork and set it aside.
- Prepare and roast the vegetables:
- While the quinoa cooks, halve your cherry tomatoes, slice your zucchini on the bias, and chop your red bell pepper into bite-sized pieces. Toss everything together with olive oil and black pepper on a baking sheet, spreading them out so they're not crowded. Roast for 18 to 20 minutes until the edges are lightly caramelized and the vegetables have softened.
- Build your pesto while things roast:
- In a food processor, combine your packed arugula, walnuts or pine nuts, one garlic clove, and grated Parmesan cheese. Pulse until everything is roughly combined, then with the motor running, slowly drizzle in your olive oil and lemon juice until the mixture becomes smooth and creamy. Taste and adjust the salt as needed.
- Combine the warm components:
- In a large bowl, gently toss your warm quinoa and roasted vegetables with about half of the arugula pesto, coating everything evenly. The warmth of the grains will help the pesto distribute beautifully.
- Assemble your bowls:
- Divide the fresh arugula among four serving bowls, creating a bed for your warm quinoa mixture. Top each with the pesto-coated grains and vegetables, then drizzle the remaining pesto over the top.
- Finish with flair:
- Scatter shaved Parmesan cheese, toasted pine nuts if you're using them, and a generous grind of fresh black pepper over each bowl. Serve while everything is still warm and the arugula is just beginning to wilt from the heat.
Save to Pinterest There was an evening when I made this for four people who didn't know each other, and somehow the conversation flowed as easily as the pesto. By dessert, they were already planning their next dinner together. That's when I realized this bowl doesn't just nourish your body—it creates the kind of moment where people linger at the table.
Why This Pesto Outshines the Traditional Route
Arugula pesto has a brightness that basil pesto can't quite match. The peppery edge keeps things from feeling heavy, and there's something almost thrilling about how it wakes up your mouth. Once you realize how simple it is to make, you'll find yourself reaching for it to enliven everything from crusty bread to roasted fish.
Making This Bowl Your Own
The foundation is flexible, and that's the beauty of it. Some weeks I use farro instead of quinoa because it has a chewier texture that feels more substantial. Other times I'll swap in grilled chicken or crispy tofu, depending on what my body is asking for and what's sitting in my refrigerator.
Storage and Make-Ahead Strategy
You can prepare each component separately up to two days ahead, which makes this an excellent choice for meal planning. Keep the pesto in a jar with a thin layer of olive oil on top to prevent browning, and store the roasted vegetables in an airtight container. The one thing you shouldn't prep early is the fresh arugula bed, as it wilts quickly.
- Assemble the warm components and let them cool to room temperature before storing if you're planning to eat it cold.
- The pesto actually tastes even better after a day in the refrigerator once the flavors have had time to meld together.
- Drizzle a little extra olive oil on top when serving day-old pesto to restore its silky texture.
Save to Pinterest This bowl became my answer to the question of what to cook when you want something vibrant but not complicated. It's proven itself reliable enough for weeknight dinners and impressive enough for when you're cooking for people who matter.
Recipe FAQs
- → Can I make the arugula pesto ahead of time?
Yes, prepare the pesto up to 5 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and improve over time, making it perfect for meal prep.
- → What other grains work well in this bowl?
Farro, brown rice, couscous, or even pearl barley make excellent substitutes for quinoa. Adjust cooking times accordingly and ensure grains are fluffy before tossing with the pesto.
- → How can I make this bowl vegan?
Replace the Parmesan cheese with nutritional yeast in both the pesto and garnish. Nutritional yeast provides a similar savory, umami flavor while keeping the bowl completely plant-based.
- → Can I add protein to make it more filling?
Absolutely. Grilled chicken strips, crispy tofu cubes, or roasted chickpeas all complement the flavors beautifully. Add your protein during the final toss or as a topping before serving.
- → What other vegetables can I roast?
Red onion, eggplant, asparagus, or sweet potato work wonderfully. Cut vegetables into similar-sized pieces for even roasting, and aim for about 20 minutes at 400°F until tender and lightly caramelized.
- → How do I store leftovers?
Keep components separate in airtight containers for up to 4 days. Store the pesto in a small jar, grains and vegetables in separate containers, and assemble fresh when ready to enjoy for best texture.