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Pesto Quinoa Bowls with Roasted Veggies and Labneh
Pesto Quinoa Bowls with Roasted Veggies and Labneh
Photo: Michael Marquand/Styling: Jodi Moreno

Isn’t it frustrating to discover that the gorgeous grain bowl you pinned calls for 20 different ingredients and over an hour of your time? But eating healthy doesn’t have to be hard work. That’s the philosophy of Coterie member Jodi Moreno, the author of the popular wellness and recipes blog What's Cooking Good Looking.

“If you come to my house in the summer or fall, chances are that I
 will serve you this easy-to-throw-together bowl,” Jodi told us when she prepared these pesto quinoa bowls with roasted veggies and labneh in our New York City test kitchen.

“Simply roasted with some olive oil, all in the same pan, these vegetables as easy to throw together as they are pretty,” she said. “Also, adding a sauce to quinoa is my trick from turning the bland grain into something super tasty.” 

A dollop of seasoned labneh (or Greek yogurt) takes the bowls from everyday to over the top.

PureWow's 'Chef in Residence' program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.

RELATED: Hemp and Walnut Crusted Salmon

4 servings

1 large Japanese eggplant, cubed

1 medium zucchini, cubed

1 pint cherry tomatoes, sliced in half

Handful of romano (or green) beans

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup quinoa, rinsed

½ cup of your favorite pesto (either homemade or store bought)

1 cup of labneh or Greek yogurt

1 garlic clove, minced

Juice from ½ lemon

Handful of cilantro or parsley (or both!), roughly chopped

1. Preheat the oven to 400° Line a large baking sheet with parchment paper and arrange the eggplant, zucchini, cherry tomatoes and beans on it. Drizzle the olive oil over the veggies and season with salt and pepper. Roast until all of the veggies are tender and caramelized, 30 to 40 minutes.

2. Meanwhile, add the quinoa to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes. Once the quinoa is done cooking, remove the lid, fluff with a fork, and allow to cool. Once the quinoa has cooled slightly, toss it with the pesto.

3. Mix the labneh, garlic, lemon juice and herbs together in a small bowl.

4. Assemble each bowl by adding quinoa and arranging the veggies in rows to look like a rainbow. Then add a dollop of the labneh on the side.

862 calories

42g fat

96g carbs

32g protein

23g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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