Pesto Quinoa With White Beans
by Rachel Gaewski • featured in Make-Ahead Plant-Based Lunches
Under 30 min
Inspired by tasty.co
Under 30 min
Ingredients
for 4 servings
-
2 cups fresh basil, packed (80 g) -
2 cups fresh arugula, packed (40 g) -
⅓ cup olive oil, plus 1 tablespoon, divided (80 mL) -
⅓ cup walnuts (30 g) -
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 (425 g) -
¾ cup sun-dried tomato (40 g) -
¼ cup pine nuts (30 g) -
3 ½ cups quinoa, cooked (595 g)
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Preparation
- In a food processor, add 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.
- 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.
- 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.
- Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
- Distribute the quinoa into airtight containers and refrigerate for up to 5 days.
- Enjoy!
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Tips
1 of
4
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erinmcbean
I loved this. I would almost double the amount of pesto to make the dish a bit more saucy. Chickpeas and mushrooms are great add-ins!
2018-09-21T17:41:12Z Helpful (5) -
ismeldaramrez
Really healthy and nutritious 😍
2018-11-23T02:17:35Z Helpful (3) -
Delphine Robineau
I’ve added yellow pepper and black olives for the colour and it tasted great !
2018-09-15T12:12:50Z Helpful (3) -
crjohnson
It was good! The pesto sauce was the best. I made extra of it for dipping lol😝
2018-09-13T17:33:51Z Helpful (3)
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