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  • Prep-time: / Ready In:
  • Makes 6 cups quinoa mixture + 8 cups grilled veggies

Drizzle these robust quinoa bowls with a homemade vegan pesto sauce that packs a ton of flavor into every bite. Grilled corn, zucchini, yellow squash, and tomatoes add heft to this tasty dish, while a squeeze of fresh lemon juice livens everything up before you dig in. Feel free to swap out the veggies for any other produce you have on hand to completely customize this versatile recipe and make a big batch to portion out into airtight containers. This simple and satisfying grain bowl will quickly become a favorite in your rotation of weekday lunches!

Check out our round up of delicious grain bowl recipes for more inspiration!

Pesto Grain Bowl with Grilled Vegetables in a white bowl with a metal fork

Ingredients

  • 1½ cups dry quinoa
  • 1 garlic clove, minced
  • 2 cups fresh green beans, cut into 1-inch pieces
  • 1 recipe Homemade Vegan Pesto
  • 2 ears fresh sweet corn, husks and silks removed
  • 2 zucchini and/or summer squash, halved lengthwise and crosswise
  • 6 roma tomatoes, halved
  • 1 red onion, cut into four thick slices
  • ⅓ cup no-salt-added canned chickpeas, undrained
  • ¼ cup unsweetened, unflavored plant milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges

Instructions

  1. In a large pot combine quinoa, garlic, and 4½ cups water. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Stir in green beans; cook about 5 minutes more or until quinoa is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
  2. Meanwhile, in a small bowl stir together 2 tablespoons of the Homemade Vegan Pesto and 2 tablespoons water. Grill corn, squash, tomatoes, and onion over high about 8 minutes or until tender, brushing with pesto mixture and turning as vegetables start to brown. Transfer vegetables to a cutting board. When corn is cool enough to handle, cut kernels off cob. Cut squash and onion into four to six pieces each.
  3. In a small blender or food processor combine the remaining pesto, the chickpeas, and milk. Cover and blend until smooth and creamy. Season with salt and pepper.
  4. Spoon quinoa into bowls. Top with grilled vegetables. Serve with pesto sauce and lemon wedges.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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