This pesto quinoa is rich, satisfying, and so easy to make. It’s the next best thing to eating a bowl of pesto pasta, and it’s perfect if you’re trying to reduce your refined pasta consumption and up your intake of more nutrient-dense grains.
Key Ingredients and Substitutions
Quinoa is rich in magnesium, high in plant-based protein and fiber, and contains all nine essential amino acids. It also happens to be gluten free.
I like to use baby spinach in this dish, but you can substitute any other green you prefer. Arugula or kale are good alternatives.
I opted to use walnuts in this recipe, but pine nuts, pecans, cashews, almonds, or hazelnuts would be delicious alternatives. Pesto is traditionally made with pine nuts, but they tend to be quite expensive, so feel free to use any type of nut you like.
Classic pesto recipes call for plenty of fresh basil, but I enjoy substituting alternative herbs such as parsley or mint sometimes. Just be sure to keep the basic proportions of greens, herbs, and nuts the same, but feel free to experiment with whatever substitutions are preferable, convenient, or seasonal.
If you’re craving a more substantial meal that will keep you fuller for longer, you can add some extra fat to this recipe by substituting extra virgin olive oil instead of the water in this recipe. I do that sometimes when I’m craving a richer, heartier meal. When I want to keep things light, water works just as well and allows the pesto to blend up smoothly.
How to Make Pesto Quinoa
Start by cooking the quinoa according to the package instructions. Next you’ll add the baby spinach, basil, lemon juice, water, walnuts, garlic, salt, and pepper to a blender or food processor. Blend until smooth, then transfer to a bowl and toss with the cooked quinoa.
Pesto Quinoa Recipe
Equipment
- Blender or food processor
Ingredients
- 1 cup quinoa
- 2 cups raw baby spinach leaves
- 1 cup fresh basil leaves
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/2 cup walnuts (or substitute your preferred nut or seed)
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: garnish with sun dried tomatoes
Instructions
- Cook 1 cup quinoa according to the package instructions.
- Add 2 cups raw baby spinach leaves, 1 cup fresh basil leaves, 2 tablespoons lemon juice, 2 tablespoons water, 1/2 cup walnuts, 1 clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a blender or food processor.
- Blend until smooth.
- Transfer to a bowl, then toss the pesto sauce with the cooked quinoa.
Notes
- You can substitute any type of greens, nut, seeds, or fresh herbs you prefer.Â
- Store in an airtight container in the fridge for up to three days.
Nutrition
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