This time of year is so hectic. That is why I like to make meals that are quick. This dish is just that. I make a batch of pesto and then freeze it in ice trays so that I can pop out and defrost only what I need. This meal comes together is a matter of minutes.
It’s filling and very nutritious! Quinoa is a plant based complete protein and I just like it’s taste better than whole wheat pastas. It is also a great option for those that are gluten free.My kids like the quinoa pasta much better too. If you are looking to swap out white flour pasta for something healthier, this would be a great option to try first.
Quinoa Pesto With Vegetables
Quinoa Pesto With Vegetables
Ingredients
For the pesto
- 1 cup fresh basil
- 1 cup fresh parsley
- 1/2 cup almonds (I use almonds because pine nuts are so expensive)
- 3-4 garlic cloves rough chopped
- 2 T nutritional yeast
- 1/4 cup olive oil
- salt to taste
For the pasta
- 1 pkg quinoa pasta
- 3 cups spinach
- 1 1/2 cups broccoli
- 1 cup cherry tomatoes sliced
Instructions
For the pesto
- Grind the almonds up a bit in the food processor first.
- Then add the basil, parsley, nutritional yeast and garlic.
- As you process those, drizzle in the oil until everything is well mixed.
For the pasta
- Cook pasta according to pkg instructions.
- In a large sauce pan, add the broccoli with a little bit of water.
- Cover and cook on medium just long enough for the broccoli to soften. Once it has cooked, add the spinach and cover again, giving it time to wilt.
- Once wilted, add the pesto and the pasta and toss together.
- Turn off heat and add the tomatoes.
- Serve immediately or refrigerate for later. Hope you like it as much as we do!
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