Pesto Quinoa Recipe
This pesto quinoa is a nutritious plant-based dinner or lunch recipe. It's filling, delicious, and easy to make.
Servings: 4
Calories: 270kcal
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.
- Store in an airtight container in the fridge for up to three days, or freeze for up to three months. Thaw in the fridge, then reheat to your desired temperature on the stovetop, in the oven, or in the microwave.
Nutrition
Calories: 270kcal | Carbohydrates: 33g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 405mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1723IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 3mg