Winter Green Bowls

For the bowls: 

1 small head cauliflower 

2 crowns of broccoli 

2 Tbsp. extra-virgin olive oil

1 tsp. kosher salt 

1/2 tsp. ground black pepper

1 cup dry quinoa

1 3/4 cups vegetable broth or water

For the Pumpkin Seed Pesto:

5 oz. arugula greens 

2/3 cup pumpkin seeds 

1 clove garlic

1 Tbsp. whole-grain mustard

Juice of 1 lemon

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. crushed red pepper flakes (optional)

1/4 cup olive oil

3-4 Tbsp. cold water

1. Preheat oven to 425 degrees F. 
2. Chop cauliflower and broccoli into florets, and place on a large sheet pan. Toss with olive oil, salt, and pepper. Distribute vegetables in an even layer on the sheet pan, and roast in the oven for 25 minutes. 
3. While the vegetables are roasting, place quinoa in a fine mesh strainer, and rinse under cool running water. 
4. Bring broth (or water) to a boil in a medium pot, then add quinoa. Bring to a simmer, cover the pot, and reduce heat to low. Simmer for 15 minutes, until quinoa is tender and liquid is absorbed. Turn off the heat, and let stand 5 minutes, covered. Then, remove the lid and fluff the quinoa with a fork before serving.  
5. While vegetables are roasting and quinoa is cooking, make the pesto. Place all ingredients (except water) into a food processor. With the food processor running, gradually add water one tablespoon at a time until pesto reaches smooth and pourable consistency. 
6. To serve, divide cooked quinoa into four bowls. Divide and top with roasted vegetables. Drizzle with pesto. Serve warm.