Arugula pesto with quinoa and chickpeas


Experience a harmonious blend of textures and flavors in this delightful Arugula Pesto Quinoa Bowl! A luscious arugula pesto serves as the backdrop for nutty quinoa, complemented by the rich, roasted chickpeas and the sweet intensity of sun-dried tomatoes. This recipe offers a satisfying and nutritious meal for those seeking a perfect balance of taste and texture.

Video recipe:

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2



🌱1/2 cup raw quinoa

🌱1 cup water

🌱200 g chickpeas

🌱1/2 tsp garlic powder

🌱1/2 tsp granulated onion

🌱1/2 tsp paprika

🌱Salt and pepper to taste

🌱1 Tbsp olive oil

🌱50 g sun-dried tomatoes

For the pesto:

🌱2 handfuls roasted cashew

🌱120 g arugula

🌱2 Tbsp nutritional yeast

🌱1 clove of garlic

🌱2-3 Tbsp olive oil

🌱Salt to taste

How to prepare:

  • Begin by roasting the raw cashews in a non-stick pan.
  • Transfer the roasted cashews into a food processor.
  • Add the arugula to the food processor.
  • Include the garlic, nutritional yeast, olive oil, and season with salt to your taste.
  • Blend the ingredients until you achieve a smooth paste, creating your arugula pesto.
  • In a separate pot, boil quinoa using a ratio of 1 part quinoa to 2 parts water. Cook until all the water is absorbed.
  • For added protein, incorporate chickpeas into this recipe.
  • Place the chickpeas in a bowl and season them with garlic powder, granulated onion, paprika, salt, pepper, and a drizzle of olive oil. Mix thoroughly.
  • Roast the seasoned chickpeas until they turn golden brown.
  • To assemble the dish, start with a base layer of arugula pesto. Add a portion of cooked quinoa, then top it with the roasted chickpeas and a few slices of sun-dried tomatoes to enhance the flavor.


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