Gearing up for a busy week? If so, check out my recipe for these easy-to-make Black Quinoa Pesto Bowls. These bowls are full of plant-based protein, essential fatty acids and have become a favorite in the Kelly house. With a nutty base of Organic Black Heirloom Quinoa from Alter Eco Foods, these bowls pack quite the vegan protein punch with 6 grams of protein per serving of prepared quinoa. Added to each bowl is a dollop of protein-rich Walnut and Hemp Seed Pesto, not to mention the plant-protein in the added veggies. (Yep, there is protein in broccoli, one cup equals 3 grams of protein.)
Black Quinoa Pesto Bowls
It’s interesting how concerned so many people are about my protein needs. I’m constantly asked about it and baffled by the personal concern for my well being. The reality is that most folks have no idea how much protein they are consuming, nor do they know what they actually need. The needs are different for EVERYONE. On average, grown adults need anywhere from 50 – 100 grams per day. This depends on gender, size and activity level. If you’re pregnant, or an extreme endurance athlete, those protein needs will go up. Over the years, I have become much more aware of what works for me, and what does not. I get all of my protein from clean, plant-based and mostly organic sources, harming no animals in the process. This choice feels right to me and makes me happy.
Although I am a plant-based eater, it truly does not matter to me what food choices other folks make for themselves, my only job on this planet is to live my own personal truth and share what I have learned along the way.
Everyone has their own road map and lessons to learn and share. It’s our job to stay open, losing judgement while staying true to who we are. Not always an easy task but one that opens the gates to a world of learning, empathy and peace.
Much Love my friends,
Kris
- 1 cup (dry) Black Heirloom Quinoa from Alter Eco Foods, prepared according to package directions.
- 1 Tablespoon coconut oil
- 1/2 yellow onion, diced
- 1-2 cups sliced mushrooms, I typically use shiitake mushrooms, however, only had cremini mushrooms on hand for this recipe. Either way, these add a nice depth of earthiness to this dish.
- 4 cups broccoli florets. I used broccolini in our bowls as the stems are so sweet.
- 1-2 Tablespoons freshly grated ginger (I used 2 TBSP because of my love for ginger, however, if you just want a hint, use only 1 Tablespoon)
- Juice and zest of 1 lemon
- 3-4 Tablespoons coconut aminos (feel free to sub gluten-free tamari)
- sea salt & cracked fresh pepper to taste.
- 1 cup soaked walnuts, soaked overnight, rinsed well and drained
- 1/4 cup hemp seeds
- 4 cups packed basil leaves
- 2 Tablespoons nutritional yeast flakes
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon (I used entire lemon and zest)
- 1/2 teaspoon sea salt & cracked pepper to taste
- Using a high speed blender or food processor, add walnuts, hemp seeds, fresh basil, lemon juice, and a large pinch of Himalayan sea salt. While blender is running, drizzle olive oil into the mix. Stop the machine and scrape down sides as needed. If you feel the preparation is too dry, add slightly more oil. Add in lemon zest and adjust seasoning if needed.
- Prepare quinoa according to package directions. Set aside.
- Prep onion, mushrooms, broccoli (or broccolini), ginger and lemon zest.
- Using a large skillet, over medium-high heat, add 1 tablespoon coconut oil, onion & mushrooms. Sauté 3-4 minutes, or until onions become slightly translucent, stirring frequently.
- Add broccolini, garlic and ginger. Give a good stir and continue to sauté another 2 minutes.
- Add cooked quinoa and sprinkle with coconut aminos, sea salt and cracked pepper.
- Taste and adjust seasoning as desired.
- Divide into four bowls. Add a large dollop of pesto on top and serve warm.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.