Cook the quinoa in water according to package directions.
Drain and rinse the butter beans and lentils.
Add the butter beans, lentils, quinoa, and sun-dried tomatoes to a large bowl. Set aside.
Add the olive oil, lemon juice, spinach, nutritional yeast, sunflower seeds, parsley, basil, sea salt, and black pepper to a blender. Pulse until smooth and creamy.
Pour the pesto over the butter beans, lentils, quinoa, and sun-dried tomatoes. Toss together until mixed.
Serve in a bowl as an entree or with toasted bread as an appetizer.
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Email Recipe
Spinach Pesto Butter Bean Lentil Quinoa Bowls
Serves 4
Ingredients:
1/2 cup quinoa, uncooked
1 can butter beans, 15 oz
1/3 cup canned lentils
1/3 cup julienne-cut sun-dried tomatoes
For the Spinach Pesto:
1/4 cup olive oil
1 teaspoon minced garlic
1 tablespoon lemon juice
2 cups fresh spinach leaves
3 tablespoons nutritional yeast
1/4 cup raw sunflower seeds
1/2 cup fresh parsley
1/2 cup fresh basil
1 teaspoon sea salt
1/4 teaspoon black pepper
Directions:
Cook the quinoa in water according to package directions.
Drain and rinse the butter beans and lentils.
Add the butter beans, lentils, quinoa, and sun-dried tomatoes to a large bowl. Set aside.
Add the olive oil, lemon juice, spinach, nutritional yeast, sunflower seeds, parsley, basil, sea salt, and black pepper to a blender. Pulse until smooth and creamy.
Pour the pesto over the butter beans, lentils, quinoa, and sun-dried tomatoes. Toss together until mixed.
Serve in a bowl as an entree or with toasted bread as an appetizer.
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