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til Quinoa Bowls with Sun-Dried Tomatoes Recipe

til Quinoa Bowls with Sun-Dried Tomatoes Recipe
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★★★★★

5.1 from 17 reviews

A vibrant and nutritious Spinach Pesto Butter Bean Lentil Quinoa Bowl combining protein-rich legumes and quinoa with a flavorful homemade spinach pesto and tangy sun-dried tomatoes. This wholesome bowl makes for a delicious vegan lunch or dinner that’s both satisfying and easy to prepare.

Ingredients

Scale

Grain and Legumes

  • 1/2 cup quinoa, uncooked
  • 1 can (15 oz) butter beans, drained and rinsed
  • 1/3 cup canned lentils, drained and rinsed

Veggies and Extras

  • 1/3 cup sun-dried tomatoes (julienne cut or chopped)

Spinach Pesto

  • 1/4 cup extra virgin olive oil (EVOO)
  • 2 cups packed fresh spinach leaves
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh parsley leaves
  • 1/4 cup raw sunflower seeds
  • 3 tablespoons nutritional yeast
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Cook the Quinoa: Rinse the quinoa under cold water to remove bitterness. Cook it with 1 cup of water according to package directions, usually bringing to a boil then simmering covered for about 15 minutes until water is absorbed and quinoa is fluffy. Set aside to cool slightly.
  2. Prepare Legumes: Drain and rinse the butter beans and lentils thoroughly under cold water. Set them aside in a large mixing bowl.
  3. Make the Spinach Pesto: In a food processor or blender, add olive oil first to help blending. Then add fresh spinach, basil, parsley, sunflower seeds, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Blend until the mixture is smooth and creamy with no discernible chunks.
  4. Combine Ingredients: Add the cooked quinoa, butter beans, and lentils to the bowl with legumes. Chop the sun-dried tomatoes if not julienne cut, then add them along with about 1/3 cup of the prepared pesto to the bowl.
  5. Toss and Serve: Gently toss all ingredients together until evenly coated with pesto. Serve the bowls topped with extra pesto if desired. Accompany with grilled bread, toast, or naan for a complete meal.

Notes

  • You can adjust the amount of pesto added for a milder or stronger herb flavor.
  • Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor profile.
  • For added protein, sprinkle toasted nuts or seeds on top before serving.
  • This recipe is vegan and gluten-free, making it suitable for many dietary preferences.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Keywords: spinach pesto, butter beans, lentils, quinoa bowl, vegan bowl, healthy lunch, gluten-free, Mediterranean, plant-based protein

Find it online: https://dailysimplerecipe.com/til-quinoa-bowls-with-sun-dried-tomatoes-recipe/