Past Recipes
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. In this repeat favorite, it’s channeling some of our favorite Italian flavors, tossed with aromatic pesto and Parmesan, then finished with roasted eggplant, chickpeas, and sautéed kale. Because there’s never enough cheese, it’s all garnished with even more Parmesan.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • 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

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

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • 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 absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, drain and rinse chickpeas and pat dry with paper towel. Reserve 1 cup chickpeas, saving remainder to top a salad or stir into soup. Drain diced tomatoes, discarding juices. Rinse kale and thinly slice crosswise, discarding stems. 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 softened, 3 minutes. Stir in garlic and cook 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 combine. Divide pesto-Parmesan quinoa between serving bowls and top with roasted eggplant, crispy chickpeas, and kale. Garnish with shaved Parmesan and dig in!

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