Cilantro pesto quinoa with roasted vegetables
The cilantro pesto quinoa bowl is a ready-made grain base that needs only a fast roast of fresh vegetables and a squeeze of acid to become dinner. Buy a lemon and whatever vegetable looks best tonight; this shelf handles the rest.
About 350 calories a serving, 9 g protein, 40 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 8 ounces cherry tomatoes or winter squash
- 1 lemon
From your shelf
- 1 package cilantro pesto quinoa bowl
Staples
- to taste salt
- to taste pepper
- 2 tablespoons oil
- Heat your oven to 425°F [220°C]. Toss 8 ounces of halved cherry tomatoes or 1-inch squash cubes with 2 tablespoons oil, salt, and pepper on a sheet pan. Roast for 15 minutes until caramelized and tender, stirring once halfway through.
- Meanwhile, prepare the cilantro pesto quinoa bowl according to package directions, which typically means warming it gently or serving at room temperature. Divide between two bowls and top with the roasted vegetables while hot.
- Squeeze fresh lemon over each bowl and taste for salt. Serve warm.
Note Swap the vegetable for whatever is ripe or in season: broccoli, Brussels sprouts, bell peppers, or asparagus all work. Leftovers keep refrigerated for three days and can be dressed with a splash of oil and lemon juice for a cold salad. Serve with a simple green salad or add a fried egg on top to stretch it further.
On the label
QUINOA BLEND (WATER, WHITE QUINOA, RED QUINOA, SALT, LACTIC ACID [ACIDULANT]), CILANTRO PESTO (WATER, CILANTRO, PARMESAN CHEESE [MILK, CHEESE CULTURES, CALCIUM CHLORIDE {FOR TEXTURE}, SALT AND RENNET {ENZYMES}], SUNFLOWER OIL, SPINACH, NUT BLEND [BRAZIL NUTS, PINE NUTS], GARLIC, SALT, CITRIC ACID [ACIDULANT], SPICE, ASCORBIC ACID [ANTIOXIDANT], XANTHAN GUM [THICKENER]).
H-E-B, pizza mixes & other dry dinners, serving 224 GRM, package 7.9 oz/224 g. Ingredients as printed on the label.
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Cooks as quinoa, pesto, frozen dinner. Half of it left? Use up the quinoa.