Quinoa Risotto with Veggies & Basil Arugula Pesto – Vegan and Healthy

Quinoa Risotto with Veggies & Basil Arugula Pesto.

This healthy vegan lunch or dinner is the definition of whole foods plant-based eating. This risotto dish is packed with fresh veggies and grains and can be made in under 30 minutes. I used Violife’s vegan feta to top my basil arugula pesto, but that can easily be swapped with nutritional yeast.

Basil Arugula Pesto

This vegan pesto is so easy to make. All you’ll need is olive oil, pine nuts, fresh basil, arugula, nutritional yeast, salt, pepper, and an optional topping of Violife’s vegan feta. If you want to keep this pesto for the week, double or even triple the recipe. It goes great over dishes like this, pasta, salads, veggie bowls, or as a dip for raw veggies such as carrots, celery, zucchini, or bell peppers.

You’ll need a good food processor for this recipe. I would advise against a blender unless you’re making a large batch or it could get stuck.

Quinoa Risotto

Risotto is traditionally made with arborio rice, but I prefer a grain like quinoa due to it’s nutritional benefits. 1 cup of quinoa contains 220 calories, 8g of protein, 5g of fiber, 39g carbs, and a ton of micronutrients including iron, zinc, calcium, magnesium, and potassium to name a few. Plus quinoa is naturally gluten-free and low FODMAP! If you struggle with gut health or digestion issues such as IBS, quinoa is a grain that should be incorporated into your diet ASAP.

You’ll cook the quinoa the same way as you’d cook normal risotto. Pan fry the grains in olive oil then slowly ladle in your liquid until the quinoa is soft. You can use veggie broth, mineral broth (I love Owl Venice’s mineral broth) or water with a vegetable or umami bouillon cube mixed in.

Whole Foods Plant-Based

Healthy meals like this are the definition of whole foods plant-based which I find to be the healthiest, most natural diet for humans. It consists of food that comes from the earth (plant-based) that is whole and unprocessed. Contrary to popular belief, the ingredients in this meal are incredibly cheap and accessible. You can even easily grow many of these ingredients at home!

Here’s my process:

1. Make your Pesto. Combine your pesto ingredients in a food processor and pulse. Scrape down the sides frequently. The mixture should be a bit rough, I don’t like it too creamy but to each their own. Top with Violife’s vegan feta if desired. This pesto keeps in the fridge for up to one week.
2. Cook your quinoa risotto style. Make sure to wash your quinoa first to remove any dust or debris. Heat olive oil on a pan then add your rinsed quinoa. Let cook for a few minutes before ladling in your veggie broth 1/2 cup at a time. Once the quinoa soaks up the liquid, ladle in another 1/2 cup of veggie broth. Repeat until the quinoa is soft and easy to chew. Turn off the heat then mix in arugula.
3. Prep your veggies. Chop your green beans into 3-4 inch stalks and pan fry in olive oil until golden brown. Halve your cherry tomatoes and chop 1/4 of a lemon into 2 wedges. You will be topping your quinoa risotto with these veggies.
4. Arrange your plate. This recipe makes 2 bowls, so split the quinoa and veggies between 2 plates and top with a dollop or 2 of pesto each.
5. Save in meal prep containers. If you aren’t eating this meal fresh, it’s perfect for meal prep. Split the ingredients between 2 containers and store in the fridge for up to 5 days.

{Related Recipes: If you like this recipe you’ll love my TURMERIC CAULIFLOWER & DIJON BUTTERNUT SQUASH and my CORN POTATO QUINOA CAKES WITH DILL TZATZIKI.}