Quinoa_veggie_bowl_page.jpeg

Quinoa Veggie Bowl

A delicious mix of textures and flavors makes this Quinoa Veggie Bowl recipe a must-try for vegan newcomers!

Total Time
40 min
Difficulty Level
Medium
Serves
2
Overnight
Yes
Pinterest
Twitter
Facebook

Ingredients:


Ingredients for Pesto::

  • 2 cups of raw cashew nuts (soak overnight)
  • 1 cup of fresh basil
  • 1 cup of fresh parsley
  • 4 garlic cloves
  • 4 tbsp. of nutritional yeast
  • 1/4 tsp. of salt
  • 1/2 cup of organic vegetable broth
  • 1/2 cup of olive oil

Other ingredients:

  • 1 cup of quinoa
  • 1 small box of baby bella mushrooms
  • 3 handfuls of spinach
  • 2-3 garlic cloves
  • Sea salt
  • Black pepper

Directions:


  1. To make pesto, combine all the pesto ingredients in a food processor and blend well. Set aside.
  2. Proceed to cook quinoa (or buckwheat) according to the package instructions. Set aside.
  3. Lightly steam spinach with 1 minced garlic clove and a pinch of salt in very little water until the spinach turns bright green. Set aside.
  4. Sauté mushrooms with 1 minced garlic clove and a pinch of salt and pepper. Set aside.
  5. In a bowl, serve quinoa (or buckwheat) with spinach, mushrooms, and pesto.

Cashew Nuts