Alright, it’s confession time. I absolutely ate my way through the holidays. I mean, I went all out with sweets and wine and homemade Chex mix (because we all know the homemade stuff is at least a million times better than the stuff that comes in a bag). No treat went uneaten. I’m not even sure what got into me because moderation with food is typically not a challenge for me. But I did it, and I did it joyfully!
What’s done is done and now it is time to get back on the wagon of eating a balanced diet. I ate salads all last week for lunch because I actually do love vegetables but I was bored by Friday. I was eating the same mixture of ingredients that I always reach for when making a salad. I need some variety if I‘m going to stick with eating healthier. As usual, I also want to make this easy on myself so I looked through my fridge and pantry for ingredients I already had on hand. This quinoa bowl gave me a change of pace in terms of both texture and flavor but was also incredibly easy to make.
Tips:
- To make this an even faster recipe, feel free to use a premade pesto from the store rather than making the one included in this recipe.
- You can absolutely portion this out ahead of time for lunches. Just hold off on adding the pesto until you are ready to eat it.
Blueberry and Pesto Quinoa Bowl
Serves 2
Bowl Ingredients:
4 cups raw baby spinach
1 cup cooked quinoa, cold
2 Tablespoons pepitas
½ cup feta crumbles
¾ cup fresh blueberries
Pesto Ingredients:
1 ½ cups basil leaves
2 Tablespoons pine nuts
1 ½ teaspoons garlic, minced
¼ teaspoon salt
1 Tablespoon fresh lemon juice
Directions:
Place spinach in bottom of a large bowl. Top with quinoa then pepitas, feta and blueberries.
For the pesto, combine all ingredients in a blender until smooth. Drizzle pesto over quinoa bowl as desired.
