Name: Pesto Quinoa With White Beans Recipe by Tasty
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups fresh basil, packed; 2 cups fresh arugula, packed; ⅓ cup olive oil, plus 1 tablespoon, divided; ⅓ cup walnuts; 1 tablespoon lemon juice; ¾ teaspoon salt, plus more to taste; 2 cloves garlic, quartered; ¼ teaspoon pepper, plus more to taste; 2 tablespoons water; 1 medium zucchini, sliced; 15 oz white bean, 1 can, drained and rinsed; ¾ cup sun-dried tomato; ¼ cup pine nuts; 3 ½ cups quinoa, cooked

Pesto Quinoa With White Beans Recipe by Tasty

Nutty quinoa is tossed with creamy pesto and protein-packed white beans, then mixed with pine nuts and sun-dried tomatoes for a healthy and flavorful vegetarian meal.

30 min total 15 min prep 15 min cook 4 servings 778 cal

Instructions

Tap a step to mark it done

1 In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
2 Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
3 Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
4 Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
5 Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
6 Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
7 Enjoy!