Quinoa, Zucchini, and Tomato Bowls with Spinach-Pecan Pesto
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Ingredients & Equipment
What we send
- 1/2 cupquinoa
- 3 ouncesbaby spinach
- 9 ounceszucchini
- 1/4 pintgrape tomatoes
- 1 clovegarlic
- 4 ouncesfresh mozzarella
- 1/4 ouncebasil
- 2 tablespoonschopped pecans
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- blender or food processor (optional)
- 12" large pan
- Tree Nuts
In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.
While quinoa cooks, rinse all produce. Pat spinach dry with paper towel. Halve zucchini lengthwise, then cut crosswise on a diagonal into ½-inch slices, discarding ends (this creates a cheffy presentation). Halve grape tomatoes. Halve lemon. Mince garlic. Tear mozzarella into bite-sized pieces.
Make spinach-pecan pesto
In a blender or food processor, combine whole basil sprigs, half of pecans, half of spinach, half of garlic, and 3 tablespoons olive oil; pulse until smooth. Stir in half of Parmesan, 1 squeeze lemon juice, ½ teaspoon salt, and pepper as desired. Set spinach-pecan pesto aside until Step 5. Use remaining lemon to brighten a glass of water.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add zucchini and remaining garlic and sauté, stirring occasionally, until tender, 3-5 minutes. Remove pan from heat.
Once cooked, transfer quinoa to a large bowl. Add sautéed zucchini, grape tomatoes, half of mozzarella, half of spinach-pecan pesto, and remaining spinach; gently toss to combine and wilt spinach slightly.
Plate quinoa bowls
Divide zucchini and tomato quinoa between serving bowls. Top with remaining mozzarella, remaining spinach-pecan pesto, remaining pecans, and remaining Parmesan. Enjoy!