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Vegan Veggie Quinoa Bowl with Pesto Sauce

This veggie quinoa bowl is easy to make for lunch or dinner and the leftovers are wonderful for more nourishing meals.
Print Recipe
Servings 4 servings

Ingredients
  

Quinoa

  • 1 cup sprouted quinoa
  • 2 cups water (or chicken bone broth or vegetable broth)

Veggies

  • 1-2 TB olive oil
  • 2 cups broccoli, chopped
  • 1 yellow onion, chopped
  • 3 medium carrots
  • 1 red pepper, sliced
  • 2 stalks celery hearts, chopped (yellow stalks, rather than green outer stalks)
  • 2 cups sliced mushrooms, frozen
  • 1 8.5 oz jar sundried tomatoes, drained & chopped
  • 3 garlic cloves
  • 1 tsp fresh grated ginger
  • ¼ tsp pink himalayan salt
  • white pepper to taste (optional)
  • ½ cup chicken bone broth or veggie broth
  • 1 can chickpeas, drained (or 1.5 cups freshly cooked chickpeas)
  • ¼ cup sprouted pumpkin seeds (topping)

Instructions
 

Make the Quinoa & Chickpeas

  • Add 2 cups of water (or chicken bone broth or vegetable broth) to a pot and boil.
  • Add the quinoa to the boiled liquid and turn down to simmer and cover with lid. Cook according to package directions.
  • If using dried chickpeas, cook the chickpeas in advance as specified on the packaging. If using canned chickpeas, drain and rinse the chickpeas with water.

Make Veggies

  • Chop broccoli, onions, garlic, carrots, red peppers, and celery.
  • Add olive oil and carrots, onions and garlic to a pan and cook until veggies are slightly soft, 5-7 minutes.
  • Add broccoli, red peppers, celery, grated ginger, and chicken bone broth (or vegetable broth) to the pan and cook until veggies are just tender.

Make Pesto Sauce

  • Make the Pesto Sauce while the veggies are cooking. See recipe link in the NOTES section.

Make the Veggie Bowl

  • Add quinoa, veggies, chickpeas, creamy pesto sauce and pumpkin seeds to each bowl.
  • Add additional himalayan pink salt and pepper if desired.

Notes

Creamy Spinach Pesto Sauce recipe link
Recipe Adapted from Love and Lemons Roasted Veggie Grain Bowl