Anti-Inflammatory Recipe Of The Week: Roasted Veggie Pesto Quinoa
Hi guys! Coming at you with this delicious superfood week day lunch that’s easy to meal prep ahead. I love my anti-inflammatory pesto recipe and make it constantly for myself and clients. But this time I’m using it in a different way in this roasted veggie quinoa. I cooked the quinoa in chicken bone broth for added goodness like collagen and protein. I love a quinoa salad and have a few great ones over on my website. But this might be my new favorite. And I can’t wait for you to prep this ahead in the fridge for the week.
Ingredients:
For the anti-inflammatory pesto -
2 cups organic arugula
1/2 cup fresh organic basil
1/3 cup unsalted pistachios
3 tbsp nutritional yeast (or Parmesan if you prefer)
1/4 cup olive oil
2 tbsp water
zest of 1 organic lemon
juice of 1 organic lemon
2 cloves of garlic
flakey sea salt
black pepper
Blend together all the ingredients in your food processor or blender.
For the roasted veggies -
1 can chickpeas, rinsed
3-4 mushrooms, sliced + diced
1 zucchini, diced
1 red bell pepper, diced
1 cup baby heirloom tomatoes
½ a red onion, diced
3 cloves garlic
Salt + pepper to taste
Guzzle of Olive oil
3 tbsp balsamic vinegar
Cut and prep all the veggies with a bit glug of olive oil, generous sprinkle of salt, scrunches of black pepper and crush up the garlic along with some splashes of balsamic vinegar.
Roast at 425 F for 20-30 minutes, stirring once half way through until cooked through.
For the quinoa -
1 cup organic quinoa
2 cups chicken bone broth
Boil the bone broth over medium high heat in a pot until simmering. Salt the broth if unsalted. But not if it is. Add in the washed quinoa, lower the heat and cover with a lid.
Cook covered for 15 minutes. Then fluff with a fork and turn the heat off and put the lid back on for another 5 minutes to let it finish steaming. This is how it gets fluffy.
Add in the roasted veggies and chickpeas to the quinoa. Then add in the pesto. Stir to combine.
Let it cool and then place in a glass Tupperware and keep in the fridge for the week.
When you are ready to eat it, add it in to a bowl. Add in a handful of arugula and then drizzle with a little extra olive oil and the juice of ¼ of a lemon to bright it up.
Enjoy lovelies!