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CuisineEuropeanItalianTree nutsMealHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesMeal PrepBig BatchStove TopFood ProcessorWeeknightDinnerUnder 30 MinutesEasyVegetarianVeganHealthyGluten-FreeDairy-Free

Pesto Quinoa With White Beans

featured in Make-Ahead Plant-Based Lunches

Nutty quinoa is tossed with creamy pesto and protein-packed white beans, then mixed with pine nuts and sun-dried tomatoes for a healthy and flavorful vegetarian meal.

Rachel Gaewski
Tasty Team
94% would make again
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Pesto Quinoa With White Beans

Inspired by tasty.co

Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

  • 2 cups fresh basil (80 g), packed
  • 2 cups fresh arugula (40 g), packed
  • ⅓ cup olive oil (80 mL), plus 1 tablespoon, divided
  • ⅓ cup walnuts (30 g)
  • 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 (425 g), 1 can, drained and rinsed
  • ¾ cup sun-dried tomato (40 g)
  • ¼ cup pine nuts (30 g)
  • 3 ½ cups quinoa (595 g), cooked

Nutrition Info

  • Calories 778
  • Fat 23g
  • Carbs 113g
  • Fiber 20g
  • Sugar 13g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
  2. 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.
  3. 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.
  4. Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
  5. Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
  6. Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
  7. Enjoy!
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Pesto Quinoa With White Beans

Inspired by tasty.co