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