Pesto Quinoa Bowls with Roasted Veggies and Labneh

Step 2

Preheat the oven to 400° Line a large baking sheet with parchment paper and arrange the eggplant, zucchini, cherry tomatoes and beans on it. Drizzle the olive oil over the veggies and season with salt and pepper. Roast until all of the veggies are tender and caramelized, 30 to 40 minutes.

Step 3

Meanwhile, add the quinoa to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes. Once the quinoa is done cooking, remove the lid, fluff with a fork, and allow to cool. Once the quinoa has cooled slightly, toss it with the pesto.

Step 4

Mix the labneh, garlic, lemon juice and herbs together in a small bowl.

Step 5

Assemble each bowl by adding quinoa and arranging the veggies in rows to look like a rainbow. Then add a dollop of the labneh on the side.