How do you make Pesto Quinoa With White Beans?
Here's a recipe for Pesto Quinoa With White Beans:

Ingredients:

• 2 cups fresh basil, packed
• 2 cups fresh arugula, packed
• 1/3 cup olive oil, plus 1 tablespoon, divided
• 1/3 cup walnuts
• 1 tablespoon lemon juice
• 3/4 teaspoon salt, plus more to taste
• 2 cloves garlic, quartered
• 1/4 teaspoon pepper, plus more to taste
• 2 tablespoons water
• 1 medium zucchini, sliced
• 15 oz white bean, 1 can, drained and rinsed
• 3/4 cup sun-dried tomato
• 1/4 cup pine nuts
• 3 1/2 cups quinoa, cooked

Instructions:

1. In a food processor, combine the basil, arugula, 1/3 cup (80 ml) olive oil, the walnuts, lemon juice, 3/4 teaspoon salt, the garlic, 1/4 teaspoon pepper, and the water, and pulse until smooth. Set aside.
2. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
3. Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
4. Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
5. Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
6. Nutrition  Calories: 1407 Fat: 109 grams  Carbs: 135 grams Fiber:  23 grams  Sugars: 18 grams  Protein: 39 grams

Enjoy your Pesto Quinoa With White Beans!