Have you noticed yet that I use the plant-based pesto recipe a lot? I absolutely love it! In a plant-based diet I feel it’s important to substitute as many non-animal-based products as possible. This is how I choose to live my life-from the foods I eat to the bath and body products I use to the clothing I wear. This is hugely important to me, which is why I bring you these great recipes in this great blog started by my great husband!
Today, we have a pretty simple recipe! You’ll need quinoa. The recipe didn’t call for lentils, but I added them because I had them on hand and I like them! You’ll also need garlic, green beans, corn, zucchini and yellow squash, tomatoes, red onion, and a lemon. I also added Brussels Sprouts because I like those too! I also had a few stalks of asparagus left over from a previous recipe, so those went in as well
To start, you’ll need to make the vegan pesto. You can find the recipe on the Forks Over Knives website or app or you can look at my Homemade Vegan Pesto post!Â
Cook the quinoa and lentils. Set them aside to cool.
Add the Brussels Sprouts and green beans to a saucepan with some water. Once they start to soften, add the zucchini and yellow squash, as well as the red onion. Near the end, add the corn, tomatoes, and lemon juice. Mis the veggies in the pesto sauce and serve on top of the quinoa/lentil mixture!
Enjoy this simple, easy meal!!