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Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes

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Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes are a colorful and nutritious dish that brings together the earthy flavors of quinoa, creamy butter beans, and vibrant sun-dried tomatoes. Drizzled with a luscious spinach pesto, this wholesome bowl is not only visually stunning but also packed with protein and fiber. Perfect for cozy weeknight dinners or meal prep, this dish promises to elevate your dining experience. Dive into a bowl of goodness that delights both the palate and the eye!

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

  1. 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).
  2. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach until wilted (about 2 minutes).
  3. Stir in butter beans and sun-dried tomatoes; warm through for about 3 minutes.
  4. In a blender, combine remaining spinach, toasted pine nuts, olive oil, lemon juice, salt, and pepper; blend until smooth.
  5. Assemble bowls by layering cooked quinoa at the bottom and topping with sautéed mixture and pesto.

Nutrition

Keywords: - For added flavor, toast pine nuts before blending into the pesto. - Substitute sun-dried tomatoes with roasted red peppers or add crumbled feta cheese for variation. - Store leftovers in an airtight container in the fridge for up to four days.

Find it online: https://masonrecipes.com/irresistible-spinach-pesto-butter-bean-quinoa-bowls/