Pesto Quinoa With White Beans

When you can decide if you want beef, poultry or fish…have a plant based dish! This pesto quinoa with white beans is amazing. Filling, nutritious, clean and perfect for meal preps! Try it!


2 cups fresh basil, packed

2 cups fresh arugula, packed

⅓ cup olive oil, plus 1 tablespoon, divided

⅓ cup walnuts

1 tablespoon lemon juice

¾ teaspoon salt, plus more to taste

2 cloves garlic, quartered

¼ teaspoon pepper, plus more to taste

2 tablespoons water

1 medium zucchini, sliced

15 oz white bean, 1 can, drained and rinsed

¾ cup sun-dried tomato

¼ cup pine nuts

3 ½ cups quinoa, cooked


In a food processor, combine the basil, arugula, ⅓ cup olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.

Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.

Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.

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