April 30th, 2024
Recipes
Pesto Quinoa with Greens
Valentina P
- Difficulty
•
- Time 25"
Fluffy quinoa tossed with warm sautéed zucchini, pesto, and crisp arugula. This makes a delicious plant-based main course when served alongside a large scoop of creamy hummus.
How To MakeDiet Type: Plant-based
Shopping List
- 4 handfuls arugula (or spinach)
- 3/4 cup cooked quinoa
- 1 zucchini, quartered and sliced
- 1/4 cup frozen peas (optional)
- 3 tablespoons basil pesto (store-bought or homemade)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon EACH salt and pepper
Instructions
- Step 1: Cooking the quinoa according to package directions until fluffy.
- Step 2: Heat 1 tablespoon of the olive oil in a frying pan over medium-high heat. Add the sliced zucchini and cook for 3 to 4 minutes, or until soft. Add in the 3/4 cup of cooked quinoa, optional peas (no need to defrost them), pesto, lemon juice, and remaining 1 tablespoon of olive oil. Season with the salt and pepper and stir to combine.
- Step 3: Turn off the heat and let the warm quinoa mix cool for a few minutes before stirring in the arugula. The arugula should soften but not wilt completely.
- Serve: Divide onto plates and enjoy immediately. This is great with a big dollop of hummus on the side.
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What you should eat next
Pesto Quinoa with Greens
PT25M 4 handfuls arugula (or spinach) 3/4 cup cooked quinoa 1 zucchini, quartered and sliced 1/4 cup frozen peas (optional) 3 tablespoons basil pesto (store-bought or homemade) 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1/4 teaspoon EACH salt and pepper Gluten Free Vegan 2 Servings
Ingredients:
