til Quinoa Bowls with Sun-Dried Tomatoes Recipe

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If you are craving a vibrant, nourishing meal that bursts with wholesome flavors and satisfying textures, then til Quinoa Bowls with Sun-Dried Tomatoes will quickly become your new favorite go-to. This delightful bowl brings together fluffy quinoa, tender butter beans, earthy lentils, and the delightful tang of sun-dried tomatoes, all brightened by a luscious homemade spinach pesto. It’s an easy, colorful, and utterly delicious dish that tastes like love in every bite.

Ingredients You’ll Need

The magic of til Quinoa Bowls with Sun-Dried Tomatoes starts with simple, fresh ingredients that each play an essential role in creating its rich texture and vibrant flavor. Every component, from the nutty quinoa to the fresh herbs in the pesto, comes together to make this bowl both nourishing and exciting to the palate.

• 1/2 cup quinoa, uncooked: This tiny grain cooks up light and fluffy, providing a nutty base that’s packed with protein.
• 1 can (15 oz) butter beans: Creamy and hearty, these beans add a satisfying bite and wonderful plant-based protein.
• 1/3 cup canned lentils: Lentils bring earthiness and extra fiber to make the bowl filling and wholesome.
• 1/3 cup sun-dried tomatoes (julienne cut preferred): They offer a bright, tangy chewiness that contrasts beautifully with the mellow legumes.
• 1/4 cup extra virgin olive oil: The base of the spinach pesto, adding silkiness and depth of flavor.
• 2 cups packed fresh spinach leaves: These tender greens create the vibrant color and fresh veggie goodness in the pesto.
• 1/2 cup packed fresh basil: Basil infuses the pesto with aromatic sweetness and a punch of herbaceous zest.
• 1/2 cup packed fresh parsley: Adds a crisp, slightly peppery note that brightens the entire dish.
• 1/4 cup raw sunflower seeds: These seeds give the pesto its creamy, nutty texture without overpowering the delicate herbs.
• 3 tablespoons nutritional yeast: This ingredient lends a subtle cheesy flavor that elevates the pesto’s umami profile.
• 1 teaspoon minced garlic: Garlic packs a punch of warmth and depth in every spoonful of pesto.
• 1 tablespoon lemon juice: A splash of brightness that balances the richness with a refreshing zing.
• 1 teaspoon salt: Enhances all the flavors, bringing harmony to the bowl.
• 1/4 teaspoon pepper: Adds a hint of spice that keeps the flavors lively and interesting.

How to Make til Quinoa Bowls with Sun-Dried Tomatoes

Step 1: Cook the Quinoa

Start by rinsing the quinoa to remove its natural coating, which helps reduce bitterness. Cook it in one cup of water according to package instructions until it’s fluffy and tender. This base will soak up the pesto’s delicious flavors, so getting a perfect texture is key.

Step 2: Prepare the Beans and Lentils

While the quinoa cooks, drain and rinse the butter beans and lentils thoroughly. This removes excess sodium and canned flavor, giving you a cleaner, fresher taste. Set these aside ready to add into the bowl later for a wonderful blend of creamy and earthy elements.

Step 3: Make the Spinach Pesto

To create that vibrant pesto that defines this dish, start by pouring the extra virgin olive oil into your food processor or blender—it helps everything blend smoothly. Add fresh spinach, basil, parsley, sunflower seeds, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until the mixture is luxuriously creamy with no visible chunks, creating an ultra-green, flavorful sauce that will tie all the ingredients together perfectly.

Step 4: Assemble the Bowl

In a large bowl, combine the cooked quinoa, butter beans, and lentils. Next, chop or slice your sun-dried tomatoes if they aren’t already julienne cut. These add a punch of tangy sweetness. Add a generous 1/3 cup of the pesto to the bowl and toss everything gently until each component is coated in that rich green goodness. Feel free to add more pesto if you love that herbaceous flavor.

Step 5: Serve and Enjoy

Transfer your vibrant quinoa mixture into beautiful serving bowls. This dish pairs wonderfully with grilled bread, warm toast, or soft naan to scoop up every last bit. It’s a perfect meal whether you’re snacking, lunching, or having dinner with friends.

How to Serve til Quinoa Bowls with Sun-Dried Tomatoes

Garnishes

To take your til Quinoa Bowls with Sun-Dried Tomatoes from delicious to stunning, add fresh garnishes like a sprinkle of toasted sunflower seeds for crunch, additional chopped fresh basil or parsley to highlight the pesto’s colors, or even a few chili flakes if you love a gentle heat boost. A wedge of lemon on the side adds a refreshing twist that everyone appreciates.

Side Dishes

This bowl is wonderfully balanced but pairs beautifully with sides like warm grilled flatbread or crispy pita chips for textural contrast. For a more substantial spread, a crisp green salad with lemon vinaigrette complements the richness while keeping the meal light and fresh.

Creative Ways to Present

Experiment with serving til Quinoa Bowls with Sun-Dried Tomatoes layered in clear glass jars for meal prep or stylish lunch options. Alternatively, stuff the mixture into hollowed bell peppers or roasted sweet potatoes for a colorful and fun presentation that doubles as a visual feast at your table.

Make Ahead and Storage

Storing Leftovers

Once assembled, store any leftovers in an airtight container in the refrigerator. The flavors actually meld and improve after resting, making it a fantastic make-ahead option for busy weekdays. It should keep well for up to 3-4 days, perfect for quick lunches or dinners.

Freezing

Freezing isn’t ideal for the quinoa bowl once combined with the pesto and sun-dried tomatoes, as the texture of fresh herbs and beans can change. However, you can freeze cooked quinoa and separately prepared pesto in airtight containers or bags for up to 3 months, then thaw and assemble fresh when ready to eat.

Reheating

To reheat your til Quinoa Bowls with Sun-Dried Tomatoes, gently warm portions in the microwave or on the stovetop until heated through. You may want to add a splash of water or extra olive oil to loosen the pesto if it seems thick or dry after refrigeration.

FAQs

Can I use other types of beans instead of butter beans?

Absolutely! Chickpeas or cannellini beans make excellent substitutes and will give a similar creamy texture that complements the pesto wonderfully.

Is this recipe suitable for a vegan diet?

Yes, this entire recipe is vegan-friendly. Nutritional yeast replaces cheese, making the pesto wonderfully cheesy without any animal products.

How long does this dish take to prepare?

From start to finish, you can expect about 30 minutes, mostly hands-off cooking time while quinoa simmers and the food processor blends your pesto.

Can I make the spinach pesto ahead of time?

Yes! The spinach pesto can be made up to 2 days in advance and stored in the fridge. Just give it a quick stir before mixing into your bowls.

What if I don’t have nutritional yeast?

If you don’t have nutritional yeast, you can skip it or swap in a small amount of grated vegan cheese or toasted nuts to maintain the richness in the pesto.

Final Thoughts

You truly can’t go wrong with these til Quinoa Bowls with Sun-Dried Tomatoes—they’re vibrant, nourishing, and packed with flavors that invite you back for more. Whether for a simple weekday lunch or an impressive dish to share with friends, this recipe is sure to bring joy and comfort to your table. Give it a try and watch your love for wholesome, bright food grow!

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