Easy, delicious, and satisfying Spinach Pesto Quinoa Bowls are what's for dinner. Ready in about 20 minutes and packed with good for you ingredients, this meatless dinner is perfect for a busy weeknight. Plus the leftovers are even better after everything the flavors have a chance to deepen overnight in the fridge. I like to stick to a traditional basil pesto but you could substitute in cilantro, arugula, kale, or any leafy green you like. You could also use canned diced tomatoes or sundried tomatoes in place of the fresh ones if tomatoes aren't in season.
Spinach Pesto Quinoa Bowl
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- 1.33 cups quinoa
- 2 cups basil leaves, packed
- 6 tbsp. water
- 4 tbsp. Parmesan cheese, grated
- 1/4 cup almonds
- 1 tbsp. olive oil
- 2 U cloves garlic
- 2 tbsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 8 cups spinach
- 2 cups cherry tomatoes, halved
- salt and pepper
Cook the quinoa according to package directions. I recommend cooking it in vegetable broth for more flavor.
Meanwhile, add the basil, water, Parmesan cheese, almonds, olive oil, garlic, lemon juice, salt, and black pepper to a food processor. Pulse until smooth to make the pesto.
When the quinoa finishes cooking, turn the heat up to medium. Add the spinach, tomatoes, and pesto. Cook for 3-4 minutes, stirring often, until spinach wilts and tomatoes and pesto are warm.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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