Jamie Geller’s Green Quinoa Bowl

The Fresh Families green quinoa bowl. Image by Courtesy of Jamie Geller/JoyOfKosher.com

By Jamie Geller November 11, 2017

This bowl is the best way to use up leftovers. Take all the bits and pieces from leftover meals, like your roasted broccoli or cauliflower, pesto and cooked quinoa, then toss it together — and lunch is served.

Prep: 15 minutes
Cook: 20 minutes
Servings: 1

Quinoa and veggie ingredients

3/4 cup cooked quinoa
Kosher salt
Freshly cracked black pepper
1 cup raw or cooked veggies, chopped small (cauliflower, broccoli, cucumber, tomatoes, scallions)
2 tablespoons toasted walnuts (about 2 walnuts crumbled)

Pesto ingredients

1 cup fresh or frozen (thawed and moisture squeezed out) baby spinach
½ cup flat leaf parsley leaves
2 tablespoons extra virgin olive oil (evoo)
4 garlic cloves
¼ cup walnuts, toasted (toasted pumpkin seeds for nut allergies)
Juice from ½ lemon
Kosher or sea salt
Freshly cracked black pepper

1) Combine cooked quinoa (see instructions below) with pesto (see instructions below) and mix to coat quinoa well. Adjust salt and pepper to taste.

2) Divide quinoa among bowls. Top with veggies and walnuts.

To cook quinoa

2 cups quinoa, raw, rinsed well

Place quinoa in medium saucepan with 4 cups of water. Simmer, partially covered until water level is even with quinoa (about 15 minutes). Cover completely and remove from heat. Allow to steam for 15 minutes before fluffing with a fork.

To make pesto

Pulse ingredients in a food processor or blender until a thick, coarse paste, if needed add water to help process. Season with salt and pepper.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen — quickly. Check out her new book, ”JOY of KOSHER Fast, Fresh Family Recipes.”

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.

This is a great time to support independent Jewish journalism, because every dollar goes twice as far.

— Rachel Fishman Feddersen, Publisher and CEO