Quinoa SuperBowl or Stack with Spinach Pesto

With our weather here in the Midwest going from winter to summer and back to winter again in just a matter of days I have felt rather sluggish.  When I feel that way I know I need to get a super boost of energy, and the best way is through exercise and powerful energy boosting foods. 

Since I always have quinoa in my cabinet I knew to start there.  This powerhouse, high protein grain is sure to energize me especially when paired with fresh vegetables.  I had two containers of spinach, butternut squash, tomatoes, and almonds, all ideal for a pick-me-up one dish meal packed with nutrients, antioxidants and high protein to sustain me throughout the day or into the evening.

If you have leftovers like I did then you can either put them in a wrap for lunch the next day or create a fun tower like this.

With 2 containers of spinach I opted to use one to create my Spinach Pesto to lightly toss my quinoa in and add any extra if desired to my veggies, that I’ll be roasting.

This was the perfect dish to supercharge my body.  I felt like springtime inside and out, it was amazing!

Use the veggies I’ve used or add in those that suit your taste.  Just be sure to use raw or roast them – do not fry them, that defeats the whole purpose of a healthy meal.

Quinoa SuperBowl or Stack with Spinach Pesto

This healthy bowl can be whipped up in no time at all for a light, healthy and nutritious meal.

Ingredients:

  • 1/2 cup dry quinoa, rinsed
  • 1 cup water, chicken, vegetable, beef or broth of choice
  • butternut squash, cubed (how to cut butternut squash)
  • 10 cherry tomatoes, sliced in half
  • handful of spinach, rinsed
  • 1/4 cup almonds, chopped
  • Spinach Pesto

Directions:

  1. Rinse quinoa in a fine mesh strainer. Place in a pot with 1 cup water.  Bring to a boil, then cover and turn down to a simmer for approximately 20 minutes. Turn of heat.
  2. Place butternut squash on a foil lined sheet pan.  Drizzle lightly with olive oil and roast in a 425F degree oven for approximately 20 minutes or until cubes can be pierced with the tip of a knife gently. Remove from oven.
  3. Prepare spinach pesto according to directions.
  4. Slice tomatoes in half, and chop almonds.
  5. Place quinoa in a bowl and toss lightly with spinach pesto. Divide butternut squash, tomatoes, spinach, and almonds between bowls. Alternatively you can stack ingredients using a Food Ring.
  6. Serve.

Hungry for More?  Savor these!

Healthy SuperFood Buddha Bowl

Roasted Vegetable and Quinoa Tartlets

Grilled Grouper with a Quinoa Mélange

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5 comments

  1. Wonderful! We just had some quinoa yesterday for the lunch and I need to order some more quinoa soon because I can’t wait to try this!

  2. Sounds delicious and definitely a re-charger meal! Yum!

  3. The weather really has been weird. Seems like late March or early April, not February! Anyway, this is perfect for today’s temperatures — thanks.

  4. Boy, does your quinoa bowl look fabulous. I had a quinoa salad for lunch—it was heavenly. I know yours is, too!

  5. Quinoa is a great addition to this recipe. Such a healthy recipe which I cannot wait to prepare.

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