QUINOA POWER BOWL WITH LEMONY ARUGULA HEMP PESTO
RECIPE TYPE
Vegetarian
SERVES
Serves 4
Prep time: 10 min
Total time: 30 min
Ingredients
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 |
