PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- 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 between 4 airtight containers and refrigerate for up to 5 days.
- Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
- Enjoy!
Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams
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Mubiru Ivan
[email protected]This was a great recipe! I made it for my family and they loved it. I will definitely be making it again.
Keegan Malan
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up leftover quinoa and white beans, and it's so flavorful and satisfying.
Vera Usonwa
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it. I used a store-bought pesto and it was still really good.
mercy vose
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The pesto was flavorful and the quinoa was cooked just right. I will definitely be making this again.
Karro Samuel
[email protected]I made this recipe last night and it was delicious! I used a mix of white and black quinoa, and added some chopped sun-dried tomatoes and olives. It was a great way to use up some leftover quinoa and white beans, and it was so flavorful and satisfyin