These quinoa veggie bowls are delish & easy to meal prep! Creamy pesto quinoa, sautéed veggies and beans come together for this flavorful lunch or dinner!
Heat the oil and minced garlic over medium heat in a large pan.
Sauté the onions, aspargus, yellow squash and zucchini for 5-10 minutes.
Add in the spinach and tomatoes and sauté an additional 5 minutes or until veggies are soft.
For the Pesto Quinoa
Bring 1 cup quinoa and 2 cups vegetable broth to a boil in a pot. Cover and simmer on low heat for 15-20 minutes. The quinoa is done cooking once all the broth is absorbed!
As the quinoa cooks, heat the milk and cream in a small sauce pan over low-medium heat. Make sure to not let it boil.
Add in the pesto, turn heat to low and cook an additional 5 minutes.
Whisk in the cheese and stir until smooth.
Pour pesto sauce over cooked quinoa and mix well
Notes
I start with sautéing the veggies. As the veggies cook, I then start the quinoa. Then, I get going on the pesto sauce!
The pesto cream sauce is a thinner consistency, because the quinoa will absorb the liquid.
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)
Course: Main Course
Cuisine: American, Mediterranean
Keyword: bowl, pesto, quinoa, veggie
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