Spinach Pesto Butter Bean Lentil Quinoa Bowls Recipe

Introduction

This Spinach Pesto Butter Bean Lentil Quinoa Bowl is a vibrant and nutritious meal that combines wholesome grains, protein-packed legumes, and flavorful pesto. Perfect for a quick lunch or a light dinner, it can be enjoyed warm or cold.

Ingredients

• 1 cup quinoa
• 1 cup lentils
• 1 cup butter beans (cooked or canned, drained)
• 1/2 cup spinach pesto
• 1/3 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• Salt, to taste

Instructions

1. Step 1: Rinse the quinoa and lentils under cold water. Cook them separately according to package instructions until tender, then drain any excess water.
2. Step 2: In a large bowl, combine the cooked quinoa, lentils, and butter beans. Add the spinach pesto and sun-dried tomatoes. Drizzle with olive oil and season with salt to taste. Toss everything gently to mix.
3. Step 3: Serve the bowl warm or chilled, depending on your preference. It pairs well with a fresh green salad or grilled vegetables.

Tips & Variations

• Use fresh spinach pesto for a bright, fresh flavor or homemade for extra richness.
• Add a squeeze of lemon juice for a zesty twist.
• Swap butter beans for chickpeas or cannellini beans if preferred.
• Toast the quinoa before cooking to add a nutty depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This bowl tastes great cold but can be gently reheated in the microwave or on the stovetop with a splash of water to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked lentils and quinoa?

Yes, using pre-cooked or canned lentils and quinoa can save time. Just ensure they are well-drained before mixing to avoid excess moisture.

Is this recipe suitable for vegans?

Absolutely. This recipe contains no animal products and is perfect for a vegan diet. Just verify that your pesto does not contain cheese or use a vegan version.

Spinach Pesto Butter Bean Lentil Quinoa Bowls Recipe

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★★★★★

4.8 from 117 reviews

A nutritious and vibrant Spinach Pesto Butter Bean Lentil Quinoa Bowl, combining protein-packed quinoa, lentils, and butter beans with flavorful spinach pesto and sun-dried tomatoes. This wholesome meal can be served warm or cold, making it perfect for a quick lunch or a healthy dinner option.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Grains and Legumes

• 1 cup quinoa
• 1/2 cup lentils
• 1 cup cooked butter beans (or canned, drained and rinsed)

Spinach Pesto

• 2 cups fresh spinach
• 1/4 cup olive oil
• 1/4 cup pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• Salt to taste

Additional Ingredients

• 1/3 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil (for tossing)
• Salt to taste

Instructions

1. Cook Grains and Legumes: Rinse the quinoa and lentils thoroughly under cold water. Cook quinoa with 2 cups of water by bringing it to a boil, then simmering covered for 15 minutes until water is absorbed. Separately, cook lentils in boiling water for about 20 minutes or until tender. Drain and set aside.
2. Prepare Spinach Pesto: In a food processor, combine fresh spinach, olive oil, nuts, Parmesan cheese, garlic, and a pinch of salt. Blend until smooth and creamy, scraping the sides as needed.
3. Combine Ingredients: In a large bowl, mix the cooked quinoa, lentils, and butter beans with the spinach pesto. Toss in the chopped sun-dried tomatoes and drizzle with additional olive oil if desired.
4. Season and Serve: Taste and adjust seasoning with salt as needed. Serve the quinoa bowl warm or chilled, depending on your preference.

Notes

• Use canned butter beans to save time; rinse well to reduce sodium.
• Sun-dried tomatoes add a sweet, tangy flavor but can be substituted with roasted red peppers if preferred.
• This bowl can be prepared in advance and stored in the refrigerator for up to 3 days.
• For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative in the pesto.
• Garnish with fresh herbs like basil or parsley for extra freshness.

Keywords: quinoa bowl, spinach pesto, butter beans, lentils, healthy lunch, vegetarian, Mediterranean bowl, meal prep