Pesto Quinoa Bowls with Roasted Veggies and Labneh | Recipe Cart
Pesto Quinoa Bowls with roasted veggies & labneh. Easy healthy meal in 50 minutes. Perfect for a quick, flavorful dinner.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Fork
- Mixing bowl
- Spoon
- Spatula
- Serving bowl
Ingredients
- 1 large Japanese eggplant, cubed
- 1 medium zucchini, cubed
- 1 pint cherry tomatoes, sliced in half
- Handful of romano (or green) beans
- Extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 1 cup quinoa, rinsed
- ½ cup of your favorite pesto (either homemade or store bought)
- 1 cup of labneh or Greek yogurt
- 1 garlic clove, minced
- Juice from ½ lemon
- Handful of cilantro or parsley (or both!), roughly chopped
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