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94% would make again

Pesto Quinoa With White Beans

featured in Make-Ahead Plant-Based Lunches

Rachel Gaewski
Tasty Team

Under 30 minutes

Pesto Quinoa With White Beans

Inspired by tasty.co

Under 30 minutes

Ingredients

for 4 servings

  • 2 cups fresh basil (80 g), packed
  • 2 cups fresh arugula (40 g), packed
  • ⅓ cup olive oil (80 mL), plus 1 tablespoon, divided
  • 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 (425 g), 1 can, drained and rinsed
  • ¾ cup sun-dried tomato (40 g)
  • ¼ cup pine nuts (30 g)
  • 3 ½ cups quinoa (595 g), cooked

Nutrition Info

Powered by
    Calories 975
    Fat 65g
    Carbs 128g
    Fiber 21g
    Sugar 14g
    Protein 35g

Estimated values based on one serving size.

Preparation

  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!

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New Year, New You

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