Description
A vibrant and nutritious bowl featuring a blend of quinoa, butter beans, lentils, and sun-dried tomatoes tossed in a fresh spinach pesto. This wholesome meal combines plant-based protein and fresh herbs with a creamy, flavorful pesto made from spinach, basil, parsley, and sunflower seeds, perfect for a quick, healthy, and satisfying lunch or dinner.
Ingredients
Grains and Beans
- 1/2 cup quinoa, uncooked
- 1 can (15 oz) butter beans, drained and rinsed
- 1/3 cup canned lentils, drained and rinsed
Pesto Ingredients
- 1/3 cup sun-dried tomatoes (julienne cut preferred or chopped)
- 1/4 cup olive oil (extra virgin)
- 2 cups packed fresh spinach leaves
- 1/2 cup packed fresh basil
- 1/2 cup packed fresh parsley
- 1/4 cup raw sunflower seeds
- 3 tablespoons nutritional yeast
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the quinoa. Rinse the quinoa under cold water, then cook it in 1 cup of water according to the package directions, typically about 15 minutes, until fluffy and tender. Set aside to cool slightly.
- Prepare the beans and lentils. Drain and rinse the butter beans and lentils thoroughly to remove excess liquid and any canned taste. Set them aside for the bowl.
- Make the spinach pesto. In a food processor or blender, add olive oil first, then fresh spinach, basil, parsley, sunflower seeds, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Blend until the mixture is smooth and creamy, ensuring no chunks remain for a silky texture.
- Combine the base ingredients. In a large mixing bowl, add the cooked quinoa, drained butter beans, and lentils. Stir gently to mix evenly.
- Prepare sun-dried tomatoes. If not already julienne cut, slice or chop the sun-dried tomatoes into bite-sized pieces and add them to the bowl with the quinoa and beans.
- Add the pesto and toss. Spoon about 1/3 cup of the spinach pesto into the bowl. Gently toss all ingredients together to coat evenly in the pesto. Adjust the amount of pesto according to your taste preference.
- Serve. Divide the quinoa and bean mixture into bowls and serve alongside grilled bread, toast, or naan for a complete meal.
Notes
- You can adjust the quantity of pesto based on preference—add more for a richer flavor.
- Sun-dried tomatoes add a savory, tangy kick; choosing julienne cut saves prep time.
- Use fresh herbs and quality olive oil for the best pesto flavor.
- This dish can be served warm or at room temperature, making it versatile for meal prep or quick lunches.
- For added texture, sprinkle extra sunflower seeds or chopped nuts when serving.
