Veggie & Pesto Quinoa Bowl
As a part of our blog, we’ll be featuring the recipes we love to share with the ones we love.
MEET JILL: Jill is the co-creator of online recipe blog “Lavender and Honey”. As a woman who wears more than her fair share of hats, (nanny, mathmetician, and urban gardener to name a few), her creations are a marriage of practicality and out of the box flavors.
The first time I remember cooking for someone was when I opened up my “World’s Best Huckleberry Restaurant” with my cousin Meredith. I was eight years old, and the restaurant was inside of a large huckleberry bush at our cabin in Howe Sound. We “sold” huckleberry salad (berries in a bowl), huckleberry pie (berries on a plate), and huckleberry juice (mashed berries) to my kind and cooperative mother and aunt. Although my culinary abilities have since advanced (and expanded beyond huckleberries), my desire to serve food that I’ve grown and harvested has not wavered.
When I moved into a laneway house earlier this year and saw the patio off my bedroom, I knew I had to find a way to have a garden. I built a 3 by 4 foot garden box and planted way too many things in such a small space. For the past four months, I have been figuring out what vegetables are happy in shade and what vegetables prefer the sun. I have learnt that radishes grow very quickly (very rewarding) and caterpillars really enjoy broccoli plants (very sad). I have also had to push myself to create new recipes for vegetables and herbs I do not usually use. It has been a very satisfying process.
One of my go-to recipes this summer is pesto, made from herbs from my garden. I like to pair it with quinoa, parmesan cheese, and any fresh vegetables I have on hand for a quick summertime dinner.
Vegetable and Pesto Quinoa Bowl
2 cups raw quinoa
6 cups greens (spinach, Swiss chard, baby kale, etc.)
5 tablespoons pesto (store bought or homemade, see recipe below)
1 teaspoon salt
1/2 cup freshly grated parmesan cheese, plus more for topping
10-15 fresh English pea pods, shelled
Bring quinoa and 4 cups of water to a boil in a medium saucepan. Cover, reduce heat to low, and let cook for 20 minutes. Fluff with a fork and remove from heat once all the water is absorbed.
Once quinoa is cooked, add greens, pesto, salt, and parmesan cheese. Stir to combine and heat until the greens start to wilt and the cheese melts.
Serve in bowls and sprinkle the reserved cheese and shelled English peas on top.
Garden Herb Pesto Ingredients
2 cups packed fresh herbs (I used basil and par-cel)
2 cloves garlic
1/2 cup walnuts or pine nuts
2/3 cup olive oil
juice of 1 lemon
1/2 cup parmesan cheese (or an additional 1/2 cup of nuts, for a vegan option)
Combine all ingredients in a food processor or blender. Pulse until smooth.
Store extra pesto in the fridge for a week or in the freezer for up to 3 months.
Jill is wearing our Classic White Dress by family run company OffOn. Handmade in their own home with locally sourced organic fabrics. Purchase her dress here
Photos by Emeraude Photography
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