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Spinach Pesto Butter Bean Lentil Quinoa Bowls

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Serves 4 | 

Great as a meal or a healthy appetizer.

Ingredients:

1/2 cup quinoa, uncooked
1 can butter beans, 15 oz
1/3 cup canned lentils
1/3 cup julienne-cut sun-dried tomatoes
For the Spinach Pesto:
1/4 cup olive oil
1 teaspoon minced garlic
1 tablespoon lemon juice
2 cups fresh spinach leaves
3 tablespoons nutritional yeast
1/4 cup raw sunflower seeds
1/2 cup fresh parsley
1/2 cup fresh basil
1 teaspoon sea salt
1/4 teaspoon black pepper

Directions:

  1. Cook the quinoa in water according to package directions.
  2. Drain and rinse the butter beans and lentils.
  3. Add the butter beans, lentils, quinoa, and sun-dried tomatoes to a large bowl. Set aside.
  4. Add the olive oil, lemon juice, spinach, nutritional yeast, sunflower seeds, parsley, basil, sea salt, and black pepper to a blender. Pulse until smooth and creamy.
  5. Pour the pesto over the butter beans, lentils, quinoa, and sun-dried tomatoes. Toss together until mixed.
  6. Serve in a bowl as an entree or with toasted bread as an appetizer.
Main Ingredient: Spinach, Beans
Cooking Method: Stovetop
Course: Side, lunch, dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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