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96% would make again

Pesto Quinoa With White Beans

by Rachel Gaewskifeatured in Make-Ahead Plant-Based Lunches

Under 30 min

Pesto Quinoa With White Beans

Inspired by

Under 30 min


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

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    Calories 953
    Fat 63g
    Carbs 126g
    Fiber 20g
    Sugar 12g
    Protein 34g

Estimated values based on one serving size.


  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!