Pesto White Bean Bowl

1 1/2 cups canned white beans, drained & rinsed
1/4 tsp. salt
1/8 tsp. black pepper, freshly ground
4 cups baby bok choy, chopped
2 cups cooked quinoa or whole grain rice
2 Tbs. flaxseed oil
1/4 cup basil pesto:
1/2 tsp. salt
1 garlic clove, peeled
1 Tbs. pine nuts or walnuts
1 cup fresh basil leaf
5 Tbs. extra virgin olive oil

1.Make the basil pesto by combining garlic, nuts, basil, olive oil and salt in a blender or food processor until mostly smooth.

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

3. Divide quinoa between two small dinner bowls, then top with bok choy, bean mix, and drizzle with flax oil.


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARLAHIKES.