Quinoa Power Bowl with Lemony Arugula Hemp Pesto

Prep time:10 min
Total time:30 min

Serves 4


1 block (350 g) extra firm tofu, drained well and cut into 1-inch cubes

1 1/2 tbsp Longo’s Signature Extra Virgin Olive Oil

1/2 tsp each salt and pepper

3 cups cooked Longo’s Quinoa

2 cups Longo’s Organic Baby Arugula

1 cup matchstick carrots

1 cup Longo’s Frozen Peas, thawed

4 tsp Longo’s Signature Glaze with Balsamic Vinegar of Modena

Toasted Longo’s Hemp Hearts (optional)

Arugula and Hemp Pesto

3 cups packed Longo’s Organic Baby Arugula

1/2 cup Longo’s Hemp Hearts, toasted

1 tsp lemon zest

2 tbsp lemon juice

1 clove garlic, peeled

1/2 tsp salt

1/4 tsp pepper

1/2 cup Longo’s Signature Extra Virgin Olive Oil


  • Toss tofu cubes with oil, salt and pepper and transfer to parchment-paper-lined baking sheet. Bake in preheated 400°F oven for about 20 minutes, flipping cubes halfway through, until golden brown around edges. Allow to cool slightly.
  • Arugula and Hemp Pesto
  • Combine arugula, hemp hearts, lemon zest and juice, garlic, salt and pepper in a food processor. Process ingredients while drizzling in oil until just combined and almost smooth.
  • Divide tofu, quinoa, arugula, carrots, and peas among 4 serving bowls. Top each bowl with Arugula and Hemp Pesto and balsamic and garnish with hemp hearts, if using.

Nutritional Information

Per serving: 680 calories
  • Protein 24g
  • Fibre 9g
  • Fat 49g
  • Sugar 7g
  • Carbs 41g
  • Sodium 680mg