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Quinoa Power Bowl with Lemony Arugula Hemp Pesto

Stefania Lamacchia
by Stefania Lamacchia on Apr 16, 2018 3:28:28 PM

Put a spring in your step with this easy-to-make vegetarian power bowl. Start with your favourite Longo's salad greens, add a healthy grain or seed like our omega-3 rich hemp hearts, then get creative with veggies and your favourite dressing. This recipe for Quinoa Power Bowl with Lemony Arugula Hemp Pesto is a very high source of fibre, an excellent source of magnesium and a good source of calcium. 

Prep: 10 min Cook: 20 min Serves: 4 Quinoa-Arugula-Power-Bowl-Recipe

Ingredients:

  • 1 block (350 g) extra firm tofu, drained well and cut into 1-inch cubes
  • 1 1/2 tbsp Longo’s Signature Extra Virgin Olive Oil
  • 1/2 tsp each salt and pepper
  • 3 cups cooked Longo’s Quinoa
  • 2 cups Longo’s Organic Baby Arugula
  • 1 cup matchstick carrots
  • 1 cup Longo’s Frozen Peas, thawed
  • 4 tsp Longo’s Signature Glaze with Balsamic Vinegar of Modena
  • Toasted Longo’s Hemp Hearts (optional)

Arugula and Hemp Pesto:

  • 3 cups packed Longo’s Organic Baby Arugula
  • 1/2 cup Longo’s Hemp Hearts, toasted
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 clove garlic, peeled
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup Longo’s Signature Extra Virgin Olive Oil

Directions: 

Toss tofu cubes with oil, salt and pepper and transfer to parchment-paper-lined baking sheet. Bake in preheated 400°F oven for about 20 minutes, flipping cubes halfway through, until golden brown around edges. Allow to cool slightly.

Arugula and Hemp Pesto: Combine arugula, hemp hearts, lemon zest and juice, garlic, salt and pepper in a food processor. Process ingredients while drizzling in oil until just combined and almost smooth.

Divide tofu, quinoa, arugula, carrots, and peas among 4 serving bowls. Top each bowl with Arugula and Hemp Pesto and balsamic and garnish with hemp hearts, if using.

Per serving: 680 calories; 24 g protein; 49 g fat; 41 g carbohydrate; 9 g fibre; 7 g sugars; 680 mg sodium. 

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Stefania Lamacchia
Written by Stefania Lamacchia

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