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Pesto-Parmesan Quinoa Bowls

Pesto-Parmesan Quinoa Bowls with Roasted Eggplant, Kale, and Crispy Chickpeas

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Quinoa’s versatility, easy cooking, and fluffy texture make it a must-have in the Plated Test Kitchen. Here, it’s channeling some of our favorite Italian flavors, tossed with aromatic pesto and Parmesan, and served with roasted eggplants, chickpeas, and sautéed kale. Because there’s never enough cheese, it’s all garnished with even more Parmesan.
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 720
  • Protein 27g
  • Total Carb 82g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    • 2/3 cup
    • quinoa
  • 14.5-ounce can diced tomatoes
    • 1 can
    • 14.5-ounce can diced tomatoes
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • eggplant
    • 1
    • eggplant
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • sugar
    • 1 teaspoon
    • sugar
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • chickpeas
    • 1 each
    • chickpeas
  • pesto
    • 3 tablespoons
    • pesto
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 450ºF. In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse chickpeas and pat dry with paper towel. Drain diced tomatoes, discarding juices. Rinse kale and trim and discard long stems, then thinly slice leaves crosswise. Rinse eggplant and cut into ½-inch dice, discarding ends. Peel shallot, halve, and thinly slice. Mince garlic.

  3. Roast Chickpeas and Eggplant

    Roast Chickpeas and Eggplant

    On a baking sheet, toss chickpeas and eggplant with crushed red pepper (skip or use half for less heat), 1½ tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until eggplant is tender and chickpeas are golden brown, about 15 minutes.

  4. Sauté Aromatics

    Sauté Aromatics

    While chickpeas and eggplant roast, heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add shallot and cook, stirring occasionally, until soft, 3 minutes. Stir in garlic until fragrant, 1 minute more.

  5. Cook Kale

    Cook Kale

    Increase heat under pan with aromatics to medium high and add sugar and drained tomatoes. Cook, stirring frequently, until thickened, 3-5 minutes. Add kale and stir until dark green and wilted, about 2 minutes more. Remove pan from heat and season with ¼ teaspoon salt and black pepper as desired.

  6. Plate Quinoa Bowls

    Plate Quinoa Bowls

    Add grated Parmesan and pesto to pot with cooked quinoa and stir to coat, then divide pesto-Parmesan quinoa between serving bowls. Top with roasted eggplant, crispy chickpeas, and kale. Garnish with shaved Parmesan, and dig in!

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