Vegan Pesto Quinoa Bowl

This Vegan Pesto Quinoa Bowl is a tasty and healthy meal that is full of vitamins, fiber, and protein. With homemade basil pesto, quinoa, cherry tomatoes, spinach, and chickpeas are mixed together to make a filling and tasty dish.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 cups cherry tomatoes, halved
• 2 cups baby spinach
• 1 can 15 oz chickpeas, drained and rinsed
• 1/4 cup pine nuts
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 2 cups fresh basil leaves
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

Put the quinoa in a pot with 2 cups of water after rinsing it under cold water

Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, until all the water is absorbed and the quinoa is done

Put garlic, nutritional yeast, basil, pine nuts, lemon juice, salt, and pepper in a food processor and blend them all together

Pulse until the food is very small

Slowly add olive oil while the processor is running until a smooth pesto forms

Set a big pan on medium heat and add a little olive oil

Add the cherry tomatoes and cook for about 34 minutes, until they start to get a little soft

Add chickpeas to the skillet and cook for another 2-3 minutes until heated through

Add cooked quinoa and baby spinach and stir

Let the spinach wilt a little

Take the pan off the heat and add the ready-made pesto

It can be served hot or at room temperature after being split up into bowls

If you want, you can add extra pine nuts and fresh basil leaves on top before serving