Mezze Bowls with Marinated White Beans & Red Pepper Pesto

Mezze Bowls

with Marinated White Beans & Red Pepper Pesto

dinner

Dinner Nuts Leafy Greens Beans/Legumes Grain Bowl Middle Eastern Soy-Free High-Protein Gluten-Free Winter Recipes Spring Recipes Seasonal Menu
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
560
FAT
15g
CARBOHYDRATES
76g
PROTEIN
23g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. ¼ oz fresh dill
  3. 2 scallions
  4. 1 lemon
  5. 13.4 oz cannellini beans
  6. 2 garlic cloves
  7. 4 oz roasted red peppers
  8. ⅓ cup sliced almonds
  9. 6 oz green beans
  10. ¼ cup kalamata olives
  11. 2 oz baby arugula
  12. 2 tsp nutritional yeast
  13. 3 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, 1 cup (2 cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed and the spirals start to burst, about 12 to 15 minutes.

2
Marinate the white beans

Pick the dill fronds from the stem and roughly chop. Thinly slice the scallions. Halve and juice the lemon(s). Drain and rinse the cannellini beans. Add the chopped dill, sliced scallions, cannellini beans, juice from half of the lemon (juice from one lemon), and 2 tbsp (4 tbsp) olive oil to a medium bowl. Toss marinated white beans, taste, and add salt and pepper as necessary.

3
Prepare the pesto

Peel the garlic cloves. Drain the red peppers and add to a food processor along with the peeled garlic, almonds, and 1 tbsp (2 tbsp) olive oil. Blend pesto, scraping down the sides as necessary, until mostly smooth. Taste red pepper pesto and add salt and pepper as necessary.

4
Cook the green beans

Place a large nonstick skillet over medium-high heat with 2 tsp (4 tsp) olive oil. Once hot, add the green beans and cook undisturbed until charred in spots, about 2 to 3 minutes. Toss and cook until tender, another 2 to 4 minutes. Sprinkle with salt and pepper.

5
Finishing touches

Check the Kalamata olives and remove any pits. Thinly slice the olives. Toss the arugula with the remaining lemon juice, directly on the cutting board.

6
Serve

Divide the cooked quinoa between large bowls. Top with the marinated white beans, charred green beans, and arugula, and dollop with red pepper pesto. Sprinkle with sliced olives and nutritional yeast. Dig in!