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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

  1. 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.
  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 into airtight containers and refrigerate for up to 5 days.
  6. Enjoy!
 

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