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cW Recipes: Pea Pesto Grain Bowl

cW Recipes: Pea Pesto Grain Bowl

Swing into the joy of spring with these light and fresh kitchen favorites. Try this one for lunch or dinner!

Created by Amber Sullivan

Serves 4


  • 3 shallots or 1 large red onion, sliced into 1/2-inch pieces
  • 4 medium-sized carrots, chopped into 1-inch pieces
  • 1 tbsp avocado oil
  • 1 tbsp maple syrup
  • 1 tbsp harissa paste (or to taste; alternatively, replace with a pinch of chili flakes or cayenne pepper)
  • 1 tbsp salt
  • 1 Persian cucumber, sliced into thin rounds
  • Handful baby kale
  • Handful baby greens

Quinoa base

  • 1 tbsp avocado oil
  • 1 tsp salt
  • 1 cup quinoa
  • 1⅓ cup water


  • 1/3 cup yogurt (vegan or regular)
  • 1 tbsp whole grain mustard
  • 1 tsp salt
  • 1½ tbsp olive oil
  • Juice of half a lemon or 1 tsp apple cider vinegar
  • 1 tbsp fresh dill, chopped
  • Cracked black pepper

Pea Pesto

See Also

  • 2 cups frozen peas, thawed
  • 1/2 cup blanched, skinless almonds (alternatively, Marcona almonds or pine nuts)
  • Handful of mint leaves
  • 1 tsp salt
  • Zest of 1 lemon
  • 1/4 cup olive oil


  • Flakey salt
  • Olive oil
  • Toasted sesame seeds
  • Sliced avocado
  • Optional protein topping: a fried or soft boiled egg, chopped chicken or pan-seared salmon


  1. Preheat oven to 450 degrees F; add carrots, shallots or red onion, maple syrup, 1 tbsp avocado oil, harissa paste and salt to a bowl and toss until coated
  2. Spread mixture on a sheet pan and cook for about 15 to 17 minutes 
  3. While vegetables bake, rinse quinoa thoroughly and add to a pot with 1 tbsp avocado oil and 1⅓ cup water; bring to boil, then cover and cook on low for 17 minutes
  4. Turn off heat; keep pan covered and steam quinoa for an additional 5 minutes; fluff with a fork
  5. Make the dressing by mixing all dressing ingredients together in a bowl, adding salt to taste 
  6. Make the pesto by blending all pesto ingredients in a blender or food processor, adding salt to taste
  7. In a medium bowl, mix together greens, cucumber, cooked quinoa, the baked vegetable mixture, sesame seeds, mint, dill and as much dressing as desired

To serve

Spread pea pesto along the side of a bowl or plate, and add a scoop or two of the dressed quinoa and vegetable mixture; add sliced avocado, a drizzle of olive oil, flakey salt and protein of your choice

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