This is such a yummy, flavorful, and HEALTHY meal!
The pesto is really the key here, guys.
It is a very non traditional pesto – so put away your basil and pine nuts and whip out your spinach, arugula, and almonds!
Proceed to whiz together and pour embarrassing amounts on every type of food in your refrigerator.
This dish is packed with so much protein and healthy ingredients that it almost isn’t fair how good it tastes. It’s like cheating. Something so healthy shouldn’t taste so delicious!
Oh…hello food processor full of perfect, fresh ingredients..
BAM! I just want to eat it for breakfast, lunch, and dinner. I can eat it straight from the bowl with a spoon and call it salad right? Since it’s made with mostly spinach and arugula? Okay, good. Just checking.
I know you nice people won’t judge me if I sneak a spoon full or two when I wake up. And as a snack before dinner. And maybe a post dinner snack too? I’ll stop.
Side note:
I am sorry for being so inconsistent with my posts lately! I have just been trying to find my rhythm with making time to cook and post throughout the week now. The recent string of fail recipes (UGH) didn’t help things, either.
But don’t worry! I made three recipes this past weekend, and they were all big hits. So I got three posts comin’ atcha this week!
An update on Boone and Blitz…they are slowly but surely bonding as the days go by. Blitz now lets Boone lick her repeatedly even though every time he does it literally knocks her on her side…which doesn’t stop him. He continues the assault while she is on the ground. But she just sits there and takes it – it’s pretty dang cute.
So he is very interested in her. Her interest in him begins and ends with swiping at his tail when it wags back and forth…other than that she pretty much ignores him apart from the occasional hiss and swat. Poor Boonie just wants to play…he doesn’t realize he’s 80 pounds. He thinks they are the same size.
Now go and cook this delicious, healthy meal and make your tummy and body very happy :)!
- For the pesto:
- 1 cup arugula
- 1 cup spinach
- 1 clove garlic
- ¼ cup grated Parmesan cheese
- ¼ cup almonds
- 2 tablespoons olive oil
- 1 tablespoon mayonnaise
- Salt and pepper
- ¼ - ½ cup water
- For everything else:
- 1 cup quinoa
- 2 cups vegetable stock (chicken stock or water works too)
- 1 red pepper, diced into large chunks
- 1 red onion, diced into large chunks
- 1 head of broccoli, sliced into florets
- 1 small sweet potato, peeled and chopped into small cubes (if they are too big they won't cook in time with the other vegetables)
- 1 bunch green onions, sliced
- 4 oz goat cheese
- Preheat your oven to 400 degrees
- Prepare your pesto by combining the spinach, arugula, almonds, garlic, Parmesan, and olive oil in a food processor
- Turn on and let mix until everything combines into a thick paste. Add your mayonnaise
- Turn back on and slowly drizzle in water until the pesto is the consistency you desire (I used somewhere between ¼ and ½ cup of water)
- Season to taste with salt and pepper
- Bring your stock and quinoa to a boil in a small pot
- Reduce to a simmer and let cook for 15 minutes, set aside
- When your oven is preheated, place all your chopped vegetables (except for the green onions) onto a baking sheet, drizzle olive oil over top, and sprinkle with salt and pepper
- Mix everything together with your hands until the vegetables are evenly coated
- Roast for about 20 minutes, or until the sweet potatoes are tender when pierced with a knife
- Taste and add more salt if needed
- To assemble, start with the quinoa, add some roasted veggies, some crumbled goat cheese, green onions, and your pesto (don't be shy with the pesto!!)
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more quinoa recipes? Check these out:
Black Bean and Quinoa Burgers with Roasted Jalapeno Ranch
Rachna@rachnas-kitchen.com says
August 20, 2015 at 4:25 pmI love pesto sauce and your veggie bowls with pesto sauce is looking super delicious. Awesome pictures:-)
Rachna@rachnas-kitchen.com recently posted…Chilli Paneer Gravy Recipe, How to make chilli paneer | Chilli paneer recipe
Annie Chesson says
August 25, 2015 at 3:04 pmThank you, Rachna :)!
Jess @ Flying on Jess Fuel says
August 20, 2015 at 10:35 amOoooh this look so healthy and amazing! I love making nontraditional pestos. It’s such a versatile way to use up any kind of greens! I’ve made it with arugula, garlic scapes, sage… so many possibilities! Yours sounds super yummy!
Jess @ Flying on Jess Fuel recently posted…Warm Turkey, Brie and Fresh Peach Baguettes
Annie Chesson says
August 25, 2015 at 3:07 pmI do too, Jess! So fun. Ohhh sage sounds so interesting!
annie@ciaochowbambina says
August 19, 2015 at 2:26 pmOh! Yesyesyesyesyes! I am all about these power bowls – and pesto? My favorite! Could slurp that right up without hesitation! Gorgeous pictures, my friend!
Annie Chesson says
August 19, 2015 at 5:31 pmThanks, Annie! Pesto = perfection…yum :).
Natalie @ Tastes Lovely says
August 19, 2015 at 1:10 pmI love how healthy this is! It would be like giving my health a great, big hug. And it sounds delcious too : )
Natalie @ Tastes Lovely recently posted…Creamy Mustard Chicken
Annie Chesson says
August 19, 2015 at 5:31 pmThank you, Natalie! I agree – love the healthiness!
Kathy @ Beyond the Chicken Coop says
August 19, 2015 at 9:20 amMmmmmm…..nothing better than homemade pesto! This version looks so yummy and perfect with all these veggies.
Kathy @ Beyond the Chicken Coop recently posted…How to Juice Using a Steam Juicer
Annie Chesson says
August 19, 2015 at 5:32 pmI agree, Kathy!! Thank you :).
Dannii @ Hungry Healthy Happy says
August 18, 2015 at 10:49 amI love non-traditional pestos, but I really don’t make them enough. This looks like a delicious way to eat quinoa too!
Dannii @ Hungry Healthy Happy recently posted…Comment on Balsamic Roasted Ratatouille Spaghetti by Dannii
Annie Chesson says
August 19, 2015 at 9:06 amYummm me too. And I don’t make them enough either! Thanks, Dannii :).
Ali says
August 18, 2015 at 6:49 amLove your take on pesto Annie! Sounds delish paired with the quinoa and roasted veggies! I roast veggies several times a week (I actually crave them!) so I will definitely try this recipe out!
Ali recently posted…Vegetable Stuffed Zucchini
Annie Chesson says
August 19, 2015 at 9:07 amThanks, Ali! Aren’t roasted veggies just the best??
Sues says
August 17, 2015 at 11:05 pmOh my goshhh; I could totally eat this for every meal and be SO happy!
Sues recently posted…Mint Chocolate Chip Ice Cream Cupcakes
Annie Chesson says
August 19, 2015 at 9:07 amPreeeeetty sure I could do that as well, Sue ;). Thanks!
Savita @ ChefDeHome says
August 17, 2015 at 10:48 pmAnnie, this almond pesto looks SO packed with flavor! I can eat it with spoon! Loving all flavors on this veggie bowl! Making me hungry!
Savita @ ChefDeHome recently posted…By ChefDeHome- BBQ Chicken Drumsticks with Honey-Chipotle BBQ Sauce
Annie Chesson says
August 19, 2015 at 9:08 amThanks, Savita! I can and did eat it with a spoon…multiple times :).
Rachelle @ Beer Girl Cooks says
August 17, 2015 at 9:19 pmNo judgments here! I would totally drink this pesto. I actually don’t like pine nuts, so I usually use almonds or walnuts in mine. Are you getting excited about starting your new job? I was a bit confused about the Boone and Blitz update. I missed your last post and had to back track to see your adorable new kitty!
Rachelle @ Beer Girl Cooks recently posted…Patio Passion Martini Knockoff
Annie Chesson says
August 19, 2015 at 9:09 amOh, perfect! This pesto would be great for you, then! I am excited :). I start today actually…in like 10 minutes haha! Yesss we got a new kitty cat. Love!