# What You Need:
→ Grains
01 - 1 cup quinoa, uncooked and rinsed
02 - 2 cups water
03 - ½ teaspoon salt
→ Roasted Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 medium zucchini, sliced
06 - 1 red bell pepper, chopped
07 - 1 tablespoon olive oil
08 - ¼ teaspoon black pepper
→ Arugula Pesto
09 - 2 cups fresh arugula, packed
10 - ¼ cup walnuts or pine nuts
11 - 1 clove garlic
12 - ½ cup grated Parmesan cheese
13 - ½ cup olive oil
14 - 1 tablespoon fresh lemon juice
15 - ¼ teaspoon salt
→ Assembly
16 - 2 cups fresh arugula
17 - ¼ cup shaved Parmesan cheese
18 - ¼ cup toasted pine nuts, optional
19 - Freshly ground black pepper to taste
# How-to Steps:
01 - Preheat oven to 400°F.
02 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is completely absorbed. Fluff with a fork and set aside.
03 - Toss cherry tomatoes, zucchini, and red bell pepper with olive oil and black pepper. Spread evenly on a baking sheet and roast for 18-20 minutes until vegetables are tender and lightly caramelized.
04 - In a food processor, combine arugula, walnuts or pine nuts, garlic, and Parmesan. Pulse while slowly drizzling in olive oil and lemon juice until achieving a smooth consistency. Season with salt.
05 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the prepared pesto. Toss gently until ingredients are evenly coated.
06 - Divide fresh arugula among four serving bowls. Top each bowl with the quinoa-vegetable mixture and drizzle with remaining pesto.
07 - Top each bowl with shaved Parmesan, toasted pine nuts if using, and a generous grinding of fresh black pepper. Serve immediately.
