Sprouted Quinoa Bowl with Kale Almond Pesto {Gluten-free and Vegan}

by Beth @ Tasty Yummies

Sprouted Quinoa Bowl with Kale Almond Pesto {Gluten-free and Vegan}

Since I have started sprouting foods myself, a few months back, I have been pretty excited not only with how much more delicious so many of my favorite foods are, but how much easier they have been to digest. Sprouting seeds and beans especially, have seriously reduced the amount of bloating I have felt with certain foods. Sprouted quinoa is one of my absolute favorites to sprout. It’s super simple and I love knowing that I am maximizing the full nutritional benefits of the quinoa this way. Be sure to check out my recent post on how-to sprout, to read more about why this is and how to do it.

Sprouted Quinoa Bowl with Kale Almond Pesto {Gluten-free and Vegan}

This super easy, vibrantly-colored quinoa bowl is so easy to throw together and it’s full of so many amazing flavors. Seriously, if you don’t count the sprouting time, you can have this for dinner – completely made and on the table in under 30 minutes. It’s just that easy. Besides the food processor to make the pesto, it’s a one pot meal, which I am ALL about. I love easy meals like this, where it can all cook in one pot and your entire meal is in one bowl. Doesn’t get much easier than that.

With all of the many different greens we’ve been getting in our CSA box each week I have actually made variations on this recipe too, last week I actually made it with swiss chard instead of the kale and it was just as amazing. I know arugula or spinach would be incredible, too.

Sprouted Quinoa Bowl with Kale Almond Pesto {Gluten-free and Vegan}

I love that you still get the traditional basil pesto flavor, only enhanced by the almonds and the kale. We like to go kinda heavy with the red pepper flakes, since we like a little heat, but you can easily leave them out. I have made this dish both with sheep’s milk Pecorino Romano and without and I can honestly tell you that it is delicious both ways. This quinoa bowl is great as a side dish, but we usually enjoy it on it’s own, as our main entree, since it has everything you would need, all in one.

The best part is, this is one of those two-for-one posts. The pesto recipe included here would also be great on pasta, as a dip with your favorite veggies, cracker or homemade bread. You could also serve it over steamed or grilled veggies, on top of meat or fish – really the possibilities are endless.

Sprouted Quinoa Bowl with Kale Almond Pesto {Gluten-free and Vegan}

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{ 8 comments… read them below or add one }

1 Isadora April 24, 2014 at 11:44 am

This looks delicious and I LOVE the idea of one pot, quick meals that involve quinoa and pesto! I’ve never sprouted anything before so I’ll have to go take a look at your How-to Sprout tutorial, I’m very intrigued by it :)

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2 Gabby @ the veggie nook April 24, 2014 at 4:43 pm

Wow it’s so vibrantly green! I love it!

I have been meaning to start sprouting more but my schedule has just been so hectic! Hopefully this summer I can get back into it!

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3 Laura H April 24, 2014 at 6:50 pm

Hello! I just found your blog by chance, and I love it! Your pictures are so vibrant! Recipes look delicious!! I went to google “the benefits of warm water with lemon” and when I did, your blog was the first thing to pop up! Happy dance! I have been vegan for about 6 months now, and I feel soooo great! Looking forward to learning from you! xo

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4 Melissa @ Nourish By Melissa April 25, 2014 at 6:57 am

This looks wayyyyy to good! I never thought of adding pesto to quinoa! Great recipe :)

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5 Barb Grimes April 29, 2014 at 4:38 pm

I made this tonight! It was awesome.
The sprouting was super easy and only took 2 days for me. Thanks so much Beth!!

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6 Angi H May 23, 2014 at 8:54 am

I tried sprouting quinoa this week and it just got slimy and didn’t do a thing. Does it have to have a special kind? Or do they treat the seed? I used the same stuff I’ve been cooking with, which I buy in bulk from Azure Standard I believe.

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7 tastyyummies May 23, 2014 at 2:49 pm

Angi, BUMMER!! I have done this several times and never had an issue. Doesn’t have to be an special kind, but it does have to be truly raw. I also would always recommend organic, but non-organic should still sprout. You have the jar tipped so the water would continue to drip out, correct?

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8 Angi H May 23, 2014 at 3:19 pm

I soaked it overnight, then drained, tipped up the jar and rinsed often. It looks like I probably ordered organic, but it may be older too. How do you know if it is truly raw? I love quinoa cooked and can’t wait to taste it sprouted!

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