# What You'll 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 - Set oven to 400°F and allow to fully preheat.
02 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Toss cherry tomatoes, zucchini, and red bell pepper with olive oil and black pepper in a bowl.
04 - Spread seasoned vegetables on a baking sheet in a single layer. Roast for 18 to 20 minutes until tender and lightly caramelized.
05 - In a food processor, combine arugula, walnuts or pine nuts, garlic, and Parmesan cheese. Pulse until combined. With the motor running, slowly drizzle in olive oil and lemon juice until reaching desired consistency. Season with salt.
06 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, and half of the prepared arugula pesto. Toss gently until evenly coated.
07 - Divide fresh arugula evenly among serving bowls. Top each with the quinoa and vegetable mixture. Drizzle with remaining arugula pesto.
08 - Top each bowl with shaved Parmesan cheese, toasted pine nuts if using, and freshly ground black pepper. Serve immediately.
