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Pesto Quinoa Bowl

Orchard Street Kitchen
  • 15 minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Basil, fresh leaves

1 15 ounce can

Cannellini beans

2 cloves

Garlic, skin on

1 1/2 cups

Spinach, fresh

1/3 cup

Sun-dried tomatoes

1 tbsp

Lemon juice

1 1/2 cups

Quinoa

2

Salt and freshly ground black pepper

1

Splash Apple cider vinegar

1/3 cup

Olive oil

1 tbsp

Pine nuts

3 tbsp

Pine nuts, toasted

1/3 cup

Parmesan, grated