Typically pesto is enjoyed with pasta, but I love it as a fresh, creamy sauce on this protein rich power bowl.

Enjoy.

INGREDIENTS

serves 4

• 1 cup uncooked quinoa
• 4 cups arugula
• 2 medium carrots, shredded (or 2 cups of pre-cut matchstick carrots)
• 1 cup frozen peas
• 2 medium radishes, thinly sliced
• 1/2 cup chopped walnuts (optional) for garnish

Arugula Hemp Pesto

• 3 cups arugula, packed
• 1/2 cup hemp hearts
• 2 Tbsp lemon juice
• 1 clove garlic, peeled (sub 1 tsp garlic powder)
• 1/2 cup olive oil
• 2 Tbsp nutritional yeast (optional)
• fresh ground salt and pepper

METHOD

Cook the quinoa by combining the quinoa and 2 cups of water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered for 10 more minutes then fluff with a fork.

While the quinoa is cooking, make the pesto by combining the 3 cups of arugula, hemp hearts, lemon juice, garlic, olive oil, nutritional yeast, salt and pepper in a food processor or high speed blender and blend until smooth and creamy.

Make your bowls by dividing the cooked quinoa, fresh arugula, carrots, peas and sliced radishes into a bowl and top with pesto and chopped walnuts. 

TIPS & NUTRITION

You can use leftover pesto for pasta or as a dip with fresh cut veggies. 

Quinoa and hemp seeds are both complete proteins, meaning they contain all the amino acids your body needs.

Add more flavour to your quinoa by cooking it with vegetable stock instead of water.

Add in any other fresh veggies or greens you like or have on hand.