What happened when I shopped my pantry instead of the grocery store {a pesto quinoa recipe was born}

This is a perfect mash-up for weeknight meals

Jun 27, 2024

I need quick, easy, and healthy for weeknight meals. It’s imperative, or it will be popcorn or takeout for dinner.

I know you’re busy like me and while you might love to cook, but when you’ve just spent all day working a demanding job, it may be the last thing you want to do.

That is how I generally feel during the week. So, I’ve learned to set myself up for success by creating a weekly menu and doing some easy, quick prep work when I am already in the kitchen the night before.

This particular recipe was the result of a stressed-out day at work and some pantry shopping. When you feel like you don’t have anything to cook try pantry-shopping. You’re going to save money and time going grocery shopping.

Look for these staples when you pantry shop (or start stocking up them):

Oil and vinegars
Condiments and sauces
Spices
Shelf-stable fruits such as apples, oranges, bananas, Medjool dates, etc.
Canned and dehydrated fruits and vegetables (freeze-dried berries, canned veggies, canned peaches, canned tomatoes, etc. - you get my point)
Canned salmon, chicken, and tuna (in my opinion canned salmon in olive oil is tastier)
Canned beans and soups (opt for low sodium)
Nuts, seeds, and nut butters
Grains and legumes
Frozen fruits and vegetables

Then take a peek in your fridge and make a list of fresh fruits/vegetables, herbs, cheeses, and sauces you have.

Once you’ve made a list of the ingredients you already have on hand, it’s time to get creative.

Here are some ideas:

Chicken salad with mayo mixed veggies (use that canned chicken up)
Black bean burgers
Gourmet grilled cheese with tomato sauce
Chicken or vegetable quesadillas
Pasta with jarred tomato sauce and roasted veggies
Simple pasta with olive oil, lemon, roasted frozen veg, and parmesan
Salmon cakes (using canned salmon)
Grain bowls: mix a grain with veggies, chickpeas, olive oil, lemon, fresh or dried herbs. Add in things like avocado and canned salmon, tuna or chicken.

For this recipe, I already had some chopped peppers from meal prep the night before. I chopped them up for a future meal while I was already in the kitchen making a quick dinner. Ten minutes my friend. That was it, and it made dinner the next night that much easier.

Pesto Chickpea Quinoa with Vegetables

Ingredients

3 cups cooked quinoa
1 can chickpeas, drained and rinsed
1 jar store-bought pesto (or make your own, see below)
1 cup shredded purple cabbage
1/2 cup chopped red pepper
1/2 cup chopped orange pepper
1/2 cup chopped yellow pepper
1 cup shredded carrots
1/2 cup chopped onion
1/4 cup chopped parsley
1/4 cup chopped green onion

Method

If not already cooked, prepare the quinoa according to package instructions. Let it cool.
In a large bowl, combine the cooked quinoa, chickpeas, cabbage, chopped peppers, shredded carrots, chopped onion, chopped parsley, and chopped green onion.
Pour the jar of pesto over the salad ingredients. Mix well to ensure everything is evenly coated with the pesto.
Serve immediately or refrigerate for a couple of hours to allow the flavors to meld together.

Nutritional benefits

Quinoa

High in protein, fiber, vitamins B and E, iron, magnesium, and antioxidants.
It’s gluten-free so it’s suitable for those with a gluten intolerance.
Contains all nine essential amino acids.

Chickpeas

Excellent source of plant-based protein and dietary fiber.
Rich in folate, iron, phosphorus, and manganese.

Bell Peppers (Red, Orange, Yellow)

Extremely high in vitamin C, which supports immune function and skin health.
Contains various antioxidants like beta-carotene, lutein, and zeaxanthin.
Add volume and nutrients without many calories.

Carrots

High in beta-carotene, which the body converts to vitamin A for good vision and immune function.
The fiber content helps with digestion and promotes gut health.

Parsley

High in vitamin K, which is important for bone health and blood clotting.
Contains several flavonoids and vitamins that combat oxidative stress.
It’s a natural diuretic and helps with digestion.

Basil

Basil contains many vitamins, minerals and antioxidants, such as zeaxanthin, lutein, beta-carotene, and beta-cryptoxanthin. These antioxidants help to fight free radicals in the body
It also contains magnesium, which can help improve your blood flow by allowing your muscles and blood vessels to relax. Awhhhh…

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If you don’t have a jar of pesto and have the extra time to make your own, here’s a quick traditional pesto recipe.

Traditional Pesto Recipe

Ingredients

2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and freshly ground black pepper to taste

Method

Wash the basil leaves and dry them thoroughly.
Optional - toast the pine nuts in a small skillet over medium heat, stirring frequently, until golden and fragrant.
In a food processor, combine the basil leaves, toasted pine nuts, and minced garlic. Pulse until finely chopped.
Add the grated Parmesan cheese and pulse to combine. With the food processor running, slowly add the olive oil in a steady stream until the mixture is smooth.
Season with salt and freshly ground black pepper to taste. Adjust consistency with more olive oil if needed.
You can store in an airtight container in the refrigerator for up to a week or freeze for longer storage.

Get creative on the veggies here. If you don’t have peppers, you can substitute with almost any veggie. I might add zucchini and cherry tomatoes next time!

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