Roasted Carrot Pesto Quinoa Bowl (Printable)
Colorful grain bowl with roasted carrot pesto, fluffy quinoa, fresh vegetables, and crispy shallots.
# What You’ll Need:
→ Roasted Carrot Pesto
01 - 3 large carrots, peeled and cut into 1-inch pieces
02 - 2 tablespoons olive oil
03 - 1/2 cup walnuts (or sunflower seeds for nut-free version)
04 - 1/3 cup grated Parmesan cheese
05 - 2 cloves garlic
06 - 1 cup fresh basil leaves
07 - 1/4 cup fresh parsley leaves
08 - 1 tablespoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/3 cup extra-virgin olive oil, for blending
→ Quinoa Bowl Assembly
12 - 1 1/2 cups quinoa, rinsed
13 - 3 cups vegetable broth or water
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1 cup baby spinach leaves
17 - 1/2 cup crumbled feta cheese (optional)
→ Crispy Shallots
18 - 2 large shallots, thinly sliced
19 - 1/2 cup neutral oil (canola or grapeseed)
20 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 400°F. Toss the peeled, diced carrot pieces with 2 tablespoons olive oil and spread in an even layer on a baking sheet. Roast for 20 to 25 minutes until tender and lightly caramelized. Remove from oven and let cool slightly.
02 - While the carrots roast, combine rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside.
03 - Heat neutral oil in a small skillet over medium heat. Add thinly sliced shallots and fry, stirring frequently, for 6 to 8 minutes until golden brown and crisp. Transfer to a paper towel-lined plate and immediately sprinkle with a pinch of salt.
04 - Place the cooled roasted carrots, walnuts, Parmesan, garlic, basil, parsley, lemon juice, salt, and pepper into a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in 1/3 cup extra-virgin olive oil and blend until smooth, scraping down the sides as needed. Taste and adjust seasoning.
05 - Divide the fluffy quinoa among four bowls. Arrange cherry tomatoes, diced cucumber, and baby spinach over the quinoa. Add a generous spoonful of carrot pesto to each bowl. Sprinkle with crumbled feta if desired and finish with a handful of crispy shallots.
06 - Serve immediately. Toss all components together just before eating to combine the pesto throughout the bowl.
# Expert Advice:
01 -
- The carrot pesto alone is worth making, and it transforms simple grains into something genuinely exciting.
- Crispy shallots add a crunch that makes every bite feel like a small celebration.
- It keeps beautifully for lunches throughout the week without getting soggy if you store components separately.
02 -
- Watch the shallots like a hawk while frying because they go from golden to burnt in seconds, and the burnt ones taste bitter rather than sweet.
- The pesto thickens as it sits in the fridge, so stir in a splash of water or olive oil when using leftovers.
03 -
- A squeeze of lemon over the finished bowl right before eating brightens everything and makes the flavors pop one final time.
- Save a spoonful of the pasta water or quinoa cooking liquid to thin the pesto if it feels too thick to stir.