April 12, 2013

Roasted Vegetable Pesto Quinoa

I wish I always had a healthy lunch. One with lots of vegetables, that's low-carb, and helps me avoid the 2:30PM crash that leaves me staring slack-jawed at my computer screen. 

My lunch reality is a little removed from that. But this lunch is virtuous without being boring - a nice quinoa bowl (I promise to flog myself later for saying 'quinoa bowl') with sweet roasted root vegetables made exciting by tossing the whole thing with pesto and topping it with sliced red onion. 

Pesto Veg Quinoa by BlueberryFiles

Roasted Vegetable Pesto Quinoa
Adapted from New York Times

Root vegetables of your choice, washed, peeled, and chopped
(Suggested: pasnips, carrots, sweet potatoes, Brussels sprouts, shallots)
Olive oil
Spices (suggested: cumin, cayenne, thyme, and chili powder)
Salt and pepper
Handful of arugula
1/2 cup dry quinoa
1/2 cup basil pesto (I used Giovanni Rana brand)
Sliced red onion

Preheat oven to 425*F.

Drizzle your cubed vegetables in olive oil and sprinkle with spices, salt and pepper. Toss with your hands and spread in a single layer on a baking sheet.

Roast vegetables for 20 mintes, turning halfway, then reduce oven heat to 375*F and cook for 10 minutes more or until vegetables are fork tender.

While vegetables are roasting, cook quinoa as you would pasta - none of this steaming like rice BS - by boiling in a plentiful amount of salted water. Drain quinoa.

Toss hot vegetables, as many handfuls of arugula as you'd like, pesto, and quinoa until combined. Top with sliced red onion to serve.

Serves 2.

Disclosure: Pesto sample was sent to me by Giovanni Rana, and I chose to mention the brand because I enjoyed the product. No other compensation was received for this mention.