Nutty quinoa is tossed with creamy pesto and protein-packed white beans, then mixed with pine nuts and sun-dried tomatoes for a healthy and flavorful vegetarian meal.

Quick Info

⏱️ 30 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

778 cal • 30g protein • 113g carbs • 23g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner]

Ingredients

• 2 cups packed fresh basil
• 2 cups packed arugula
• ⅓ cup plus 1 tablespoon olive oil, 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
• 1 15-ounce can of white beans, drained and rinsed
• ¾ cup sun-dried tomatoes
• ¼ cup pine nuts
• 3½ cups cooked quinoa

Instructions Preview

1. In a food processor, combine the basil, ar…
2. Heat the remaining tablespoon of olive oil…
3. Add the white beans and sun-dried tomatoes…

…and 4 more steps

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Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian