Name: Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 cup cooked lentils; 1 can butter beans, drained and rinsed; 1 cup fresh spinach; 1/4 cup sun-dried tomatoes, chopped; 1/4 cup pesto sauce; Salt and pepper to taste; Olive oil for drizzling

why make this recipe

Spinach Pesto Butter Bean Lentil Quinoa Bowls with Sun-Dried Tomatoes are not just delicious; they are also packed with nutrients. This recipe combines a variety of wholesome ingredients that provide protein, fiber, and vitamins. It’s a great meal for anyone looking to eat healthily or those who want a quick and nutritious dish. Plus, it’s vegetarian and can be made vegan with the right pesto sauce!

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

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 cup cooked lentils
1 can butter beans, drained and rinsed
1 cup fresh spinach
1/4 cup sun-dried tomatoes, chopped
1/4 cup pesto sauce
Salt and pepper to taste
Olive oil for drizzling

Directions:

Rinse the quinoa under cold water and combine it with vegetable broth in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
In a large bowl, mix the cooked quinoa, lentils, butter beans, spinach, and sun-dried tomatoes.
Stir in the pesto sauce and mix well.
Season with salt and pepper to taste.
Serve drizzled with olive oil and enjoy your healthy bowls!

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

These bowls can be served warm or at room temperature. They make a great main dish for lunch or dinner. You can also add some extra toppings, like nuts or seeds for a crunch, or a sprinkle of cheese for added flavor.

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

Store any leftovers in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. When ready to eat, simply reheat in the microwave or on the stovetop.

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

Make sure to rinse the quinoa well before cooking to remove any bitterness.
You can use any type of pesto sauce you like, or even make your own for added freshness.
Feel free to add more vegetables, like bell peppers or zucchini, to increase the nutrition and flavor.

variation

You can easily customize this recipe by using different legumes or grains. For example, swap out butter beans for chickpeas or quinoa for brown rice.

FAQs

1. Can I make this dish vegan?
Yes, just use a vegan pesto sauce, and the recipe will be entirely plant-based.

2. How can I add more protein?
You can add nuts, seeds, or even tofu to increase the protein content of the bowls.

3. Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free, making it suitable for those with gluten sensitivities.