Jamie Geller’s Green Quinoa Bowl
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.”
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO