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Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes

Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes Delight

Delight in these Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes, a wholesome vegan dish packed with nutrition.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup Quinoa rinsed
  • 1 can Butter Beans drained and rinsed
  • 1 can Canned Lentils drained and rinsed
  • ½ cup Sun-Dried Tomatoes chopped
Pesto
  • ½ cup Extra Virgin Olive Oil
  • 2 cups Fresh Spinach can use thawed frozen
  • ½ cup Fresh Basil
  • ½ cup Fresh Parsley can use Italian or curly
  • ⅓ cup Raw Sunflower Seeds
  • ¼ cup Nutritional Yeast
  • 2 cloves Minced Garlic fresh preferred
  • 1 tbsp Lemon Juice fresh preferred
  • to taste Salt
  • to taste Pepper

Equipment

  • Medium saucepan
  • Colander
  • Large mixing bowl
  • Food Processor

Method
 

Cooking Instructions
  1. Rinse quinoa under cold water, combine with water and salt in a saucepan, boil, then simmer covered for 15 minutes.
  2. Rinse and drain butter beans and lentils, combine gently in a bowl.
  3. Blend pesto ingredients in a food processor until smooth yet slightly textured.
  4. In the bowl, combine cooked quinoa, beans, lentils, and sun-dried tomatoes, then fold in the pesto until mixed well.
  5. Serve immediately in bowls, optionally pair with grilled gluten-free bread or naan.

Notes

This dish is versatile; feel free to customize with roasted veggies or different grains like brown rice or couscous.