Pesto Quinoa Bowl
Ingredients
Quinoa:
1 Cup Quinoa
2 Cups Water
2 Bay Leaves
1 Tsp Salt
1 Tbsp Oil Oil
Mustard Vinaigrette
2 Tbsp Dijon Mustard
2 Tbsp White Wine Vinegar
1 Tbsp Olive Oil
Extras
2 Tomatos Off The Vine
1/2 Cup Cucumber
1/4 Cup Pickled Red Onions
1/4 Cup Pesto
4 Tbsp Goat Cheese
2 Tbsp Sprouted Pumkin Seeds
3 Tbsp Alfalfa Sprouts
Directions
1. In a large pot combine quinoa, water, salt, oil, and bay leaves. Combine everything and let it come to a boil. Reduce heat to low and cover for 20 minutes stirring occasionally.
2. In the blender combine all the vinaigrette ingredients (dijon mustard, white wine vinegar, olive oil) and blend until smooth.
3. Chop the tomatos and cucumber and set aside.
4. Once everything is ready you can assemble your bowl. Mix some of the pesto and vinaigrette into the quinoa. Lay the quinoa into a bowl and top with tomato, cucumber, alfalfa sprouts, goat cheese, red onions, and pumpkin seeds.
5. Serve and Enjoy!
Recipe Recap
Directions
1. In a large pot combine quinoa, water, salt, oil, and bay leaves. Combine everything and let it come to a boil. Reduce heat to low and cover for 20 minutes stirring occasionally.
2. In the blender combine all the vinaigrette ingredients (dijon mustard, white wine vinegar, olive oil) and blend until smooth.
3. Chop the tomatos and cucumber and set aside.
4. Once everything is ready you can assemble your bowl. Mix some of the pesto and vinaigrette into the quinoa. Lay the quinoa into a bowl and top with tomato, cucumber, alfalfa sprouts, goat cheese, red onions, and pumpkin seeds.
5. Serve and Enjoy!
Ingredients
Quinoa:
1 Cup Quinoa
2 Cups Water
2 Bay Leaves
1 Tsp Salt
1 Tbsp Oil Oil
Mustard Vinaigrette
2 Tbsp Dijon Mustard
2 Tbsp White Wine Vinegar
1 Tbsp Olive Oil
Extras
2 Tomatos Off The Vine
1/2 Cup Cucumber
1/4 Cup Pickled Red Onions
1/4 Cup Pesto
4 Tbsp Goat Cheese
2 Tbsp Sprouted Pumkin Seeds
3 Tbsp Alfalfa Sprouts