Recipe: Pesto White Bean Bowl

[Guest guest]

Courtesy of VegNews_Magazine

 

As summer throws itself into its final and most-sweltering month, it's

time to turn off the stove and make a meal from on-hand ingredients

that require no heat whatsoever. Thankfully, with a little leftover

quinoa and fresh-from-the-pantry beans, you can bust out a satisfying

supper without lighting a single burner. Wondering what kind of

nutrient power you'll be harnessing while happily chomping away on

pesto-coated cannelini beans? Jae Steele's new book, Get It Ripe,

which just hit the shelves in June, will not only provide the recipe

for this cool meal, but also details all varieties of nutritional

information in one handy package. Don't miss a full review coming your

way in the November+December issue of VegNews!

 

Serves 2

 

What you need:

1 1/2 cups cannelini beans, drained and rinsed

1/4 cup basil pesto

1/4 teaspoon sea salt

1/8 teaspoon black pepper, freshly ground

4 cups baby bok choy, chopped

2 cups cooked, quinoa

2 tablespoons flax seed oil

 

What you do:

In a medium bowl, combine beans, pesto, salt, and pepper. Then, divide

the quinoa between two small dinner bowls, then top with bok choy,

pesto beans, and drizzle with flax oil.