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Spinach Pesto Butter Bean Lentil Quinoa Bowls
Serves 4 |
Great as a meal or a healthy appetizer.
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Ingredients:
| 1/2 cup quinoa, uncooked |
| 1 can butter beans, 15 oz |
| 1/3 cup canned lentils |
| 1/3 cup julienne-cut sun-dried tomatoes |
| For the Spinach Pesto: |
| 1/4 cup olive oil |
| 1 teaspoon minced garlic |
| 1 tablespoon lemon juice |
| 2 cups fresh spinach leaves |
| 3 tablespoons nutritional yeast |
| 1/4 cup raw sunflower seeds |
| 1/2 cup fresh parsley |
| 1/2 cup fresh basil |
| 1 teaspoon sea salt |
| 1/4 teaspoon black pepper |
Directions:
- Cook the quinoa in water according to package directions.
- Drain and rinse the butter beans and lentils.
- Add the butter beans, lentils, quinoa, and sun-dried tomatoes to a large bowl. Set aside.
- Add the olive oil, lemon juice, spinach, nutritional yeast, sunflower seeds, parsley, basil, sea salt, and black pepper to a blender. Pulse until smooth and creamy.
- Pour the pesto over the butter beans, lentils, quinoa, and sun-dried tomatoes. Toss together until mixed.
- Serve in a bowl as an entree or with toasted bread as an appetizer.
| Main Ingredient: | Spinach, Beans |
| Cooking Method: | Stovetop |
| Course: | Side, lunch, dinner |
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