Recipes

Quinoa Power Bowl with Lemony Arugula Hemp Pesto

:10 min

: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.

Per serving: 680 calories