Pesto Quinoa Bowl

With a burst of flavor from homemade pesto and sun-dried tomatoes, this pesto quinoa bowl is sure to become one of your favorite vegetarian meals.

1.5 cups quinoa, uncooked
Splash of apple cider vinegar
1/3 cup julienned sun-dried tomatoes, drained from oil
1 15 oz. can cannellini beans, drained and rinsed
1.5 cups fresh spinach
1-2 tablespoons pine nuts, for sprinkling
Salt and freshly ground black pepper

For the Pesto:
1 cup fresh basil leaves
2 cloves garlic, skin on
1/3 cup grated parmesan
3 tablespoons toasted pine nuts
1 tablespoon lemon juice
1/3 cup olive oil
Salt and freshly ground black pepper

View the full recipe at Orchard Street Kitchen →