Plant-based powerhouse plate high in protein and fiber.
Ingredients
2 cup
Green lentils, canned
(rinsed and drained)
1 cup
Organic Quinoa
(rinsed and drained)
2 medium
Zucchini
(sliced)
1 tbsp
Extra virgin olive oil
1 pinch
Salt and pepper
3 cup
Spinach
1/2 avocado(s)
Avocado
(for the pesto)
1 cup
Basil, fresh
(for the pesto)
3 tbsp
Extra virgin olive oil
(for the pesto)
1 clove(s)
Garlic
(for the pesto)
2 tbsp
Lemon juice
(for the pesto)
1/4 cup
Water
(for the pesto)
1/4 tsp
Sea Salt
(to taste; for the pesto)
Instructions
Prepare quinoa according to package directions.
Rinse and drain lentils. Set aside.
Sauté the zucchini in a skillet with a bit of oil, salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add spinach into the skillet and cook until wilted.
To prepare the pesto, add avocado, basil, olive oil, garlic, lemon juice, salt, and water into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.
To assemble, toss the quinoa and lentils together in one pot and season with salt and pepper. Portion onto plates followed by the zucchini and spinach mixture. Spoon on a generous amount of pesto and serve!
Notes:
No Spinach
Use kale, collard greens or swiss chard instead.
More Veggies
Add extra spinach (or other leafy greens) for more nutrients!
