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Pesto quinoa in a white bowl with a few sun dried tomatoes on top.
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4.28 from 11 votes

Pesto Quinoa

This pesto quinoa is a healthy and easy plant-based meal.
Prep Time30 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 270kcal


  • Blender or food processor


  • 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
  • 3 cups cooked quinoa
  • Optional: garnish with sun dried tomatoes


  • Cook the quinoa according to the package instructions.
  • Add the spinach, basil, lemon juice, water, walnuts, garlic, salt, and pepper to a blender or food processor and blend until smooth.
  • Mix the quinoa with the pesto sauce and serve warm or at room temperature.
  • Makes 4 servings of pesto quinoa.


  • You can substitute whatever greens, nuts/seeds, or fresh herbs you prefer. Just keep the proportions of greens to herbs to nuts/seeds the same as what I've specified in the recipe.


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