Description
Savor the vibrant flavors and hearty textures of Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes. This nutrient-rich dish combines earthy lentils, creamy butter beans, and fresh spinach pesto to create a wholesome meal perfect for any occasion. Ideal for meal prep or a cozy dinner with friends, each bowl is a celebration of taste and color that will leave everyone coming back for more.
Ingredients
Scale
- 1 cup quinoa
- 1 cup butter beans (canned)
- 1/2 cup sun-dried tomatoes (oil-packed)
- 2 cups fresh spinach
- 1 cup fresh basil leaves
- 1/2 cup olive oil
- 1 cup green or brown lentils
- 2 garlic cloves
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water, bring to boil, cover, and simmer for 15 minutes until fluffy.
- In another pot, add lentils and 3 cups of water. Bring to boil, reduce heat, and simmer uncovered for 20-25 minutes until tender. Drain if necessary.
- In a large bowl, combine cooked lentils and drained butter beans. Stir in spinach until wilted.
- Blend basil, olive oil, garlic, salt, and pepper until smooth to create pesto.
- Add cooked quinoa, sun-dried tomatoes, and pesto to the bowl; toss gently to combine.
- Serve warm or chill for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 520
- Sugar: 3g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg