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Pesto Quinoa Bowls

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 740 | Category: Gluten-Free | Allergens: Contains Milk, Tree Nuts (Walnuts);Gluten Free | Good Source of: Antioxidant Vitamins A & C, Calcium, Fiber, Iron, Potassium, Protein


Equipment:

  • - Chef's Knife
  • - Medium Saute Pan
  • - Mixing Bowl
  • - Small Saucepan with Lid

What You Need:

  • - Coarse Salt & Freshly Ground Pepper

What We Send:

  • - Fresh Basil
  • - Haricot Vert
  • - Lemon Garlic Dressing
  • - Mixed Cherry Tomatoes
  • - Parmesan
  • - Red Quinoa
  • - Slow Roasted Garlic
  • - Walnuts

What To Do:

Pesto Quinoa Bowls - Step 1

1. Cook the Quinoa: In small saucepan combine ¾ cup water, ½ packet Slow Roasted Garlic, ¼ tsp salt, and ¼ tsp pepper. Stir in quinoa. Bring to a boil. Reduce heat to low, cover & simmer until quinoa is just tender, 15 minutes. Turn off heat. Let sit, covered, 15 minutes. Turn off heat. Let sit, covered, 5 minutes.

Pesto Quinoa Bowls - Step 2

2. Cook the Green Beans: Bring ½ inch water to a boil in a medium saute pan. Add green beans. Season with salt. Cook until bright green, 2-3 minutes. Drain and run under cold water.

Pesto Quinoa Bowls - Step 3

3. Make the Pesto: In food processor, combine ½ packet Slow Roasted Garlic and 2 packets Lemon Garlic. Puree until creamy, stopping and scraping sides of processor with a rubber spatula as needed. Adjust seasoning with salt and pepper. Set aside.

Pesto Quinoa Bowls - Step 4

4. Put It All Together: Fluff quinoa with a fork. Halve tomatoes. Finely grate or slice remaining parmesan. Add quinoa, green beans, tomatoes and pesto to a bowl. Toss.

To Serve: Divide quinoa between two bowls. Garnish each with remaining parmesan and walnuts.