Pesto Portobello Salads (GF, DF, Vegetarian, Vegan)

I'm obsessed with Sweetgreen. First, it was the Wild Child Salad, now it's this Pesto Portobello Bowl. It's a warm bowl with quinoa, chickpeas, arugula, mushrooms, roasted broccoli tossed in a basil vinaigrette. I've done my best to replicate it. I hope you enjoy this copycat version. 

Grains and beans?  Are you wondering where the hell my Paleo and AIP recipes have gone? Don't worry, they're still my primary ways of eating. My functional doctor said small amounts of organic quinoa is ok and I have successfully added beans back into my diet. 

This is a great one to take to work. It gives you lots of clean energy to get you through the day. It's a complete protein with the quinoa and chickpeas - no meat needed here! This is good cold or warm but I prefer it warm. Here's a tip to how to pack this thing if you agree: in a quart sized container/jar, start with dressing at the bottom. Then mushrooms, broccoli, chickpeas, quinoa. In a separate container, pack your arugula. When you're ready to eat: heat everything but your greens. Toss everything together in a nice big bowl. 

This salad is all about the different components. All these components get prepared separately so to make things easier, I've broken it down into what you need to make. 

Makes about 5 salads. 

Pesto Portobello Salad Bowls

 

1.

Make Pesto Vinaigrette: Blend 1 bunch basil leaves, 1/3 cup oil, 1/4 cup apple cider vinegar, 1 clove garlic and 1/2 teaspoon salt until very smooth.  

2.

Cook the Quinoa. In a small saucepan add 1 cup dry red or white quinoa and 2 cups water. Cover. Boil. Reduce to a simmer. Cook 15 minutes or until soft. 

3.

Cook Broccoli and Mushrooms: Heat oven to 400 degrees. Chop and peel 3 stalks broccoli. Toss with olive oil. Sprinkle with salt and black pepper. Arrange on half sheet tray. Roast 30 minutes. 

Toss 10 oz sliced mini portobello mushrooms with 2 grated cloves garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast 15 minutes. 

4.

The Chickpeas: Stir together 1 tablespoon olive oil with 1/2 teaspoon ground cumin and 1/4 teaspoon turmeric. Add 1 14oz tin chickpeas(drained and rinsed), stir to coat. Cook in microwave or on stovetop until warm. 

5.

Assemble salad bowls. Toss spoonfuls of cooked quinoa, roasted broccoli, mushrooms, warm chickpeas with a bit of pesto dressing and a large handful of arugula