Description
Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes are a colorful and nutritious dish that brings together earthy flavors and vibrant ingredients.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 can (15 oz) butter beans, drained and rinsed
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach leaves
- 1/4 cup pine nuts
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 3 tbsp olive oil
- Salt & pepper to taste
Instructions
- Rinse quinoa under cold water; combine with 2 cups water in a pot and bring to a boil. Reduce heat and simmer until fluffy (about 15 minutes).
- In a skillet, heat 1 tbsp olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach until wilted (about 2 minutes).
- Stir in butter beans and sun-dried tomatoes; warm through for about 3 minutes.
- In a blender, combine remaining spinach, toasted pine nuts, olive oil, lemon juice, salt, and pepper; blend until smooth.
- Assemble bowls by layering cooked quinoa at the bottom and topping with sautéed mixture and pesto.
Notes
- Perfect for cozy weeknight dinners or meal prep.
- This dish is packed with protein and fiber.
- Feel free to add other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg