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.
- 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
4 cups raw baby spinach
1 cup cooked quinoa, cold
2 Tablespoons pepitas
½ cup feta crumbles
¾ cup fresh blueberries
1 ½ cups basil leaves
2 Tablespoons pine nuts
1 ½ teaspoons garlic, minced
¼ teaspoon salt
1 Tablespoon fresh lemon juice
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.