Pesto Quinoa With White Beans

Name: Pesto Quinoa With White Beans
Total time: 30
Yield: 4
Ingredients: 2 cups fresh basil, packed; 2 cups fresh arugula, packed; ⅓ cup olive oil, plus 1 tablespoon, divided; ⅓ cup walnuts; 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; ¾ cup sun-dried tomato; ¼ cup pine nuts; 3 ½ cups quinoa, cooked

Recipe by Rachel Gaewski from tasty.co

Dinner 30 Mins.

Ingredients

4 servings

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2 cups fresh basil, packed
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2 cups fresh arugula, packed
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⅓ cup olive oil, plus 1 tablespoon, divided
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⅓ cup walnuts
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1 tablespoon lemon juice
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¾ teaspoon salt, plus more to taste
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2 cloves garlic, quartered

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¼ teaspoon pepper, plus more to taste
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2 tablespoons water
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1 medium zucchini, sliced
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15 oz white bean, 1 can, drained and rinsed
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¾ cup sun-dried tomato
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¼ cup pine nuts
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3 ½ cups quinoa, cooked

Instructions

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!