Cannellini beans with quinoa and pesto

I wasn’t sure what to think of this recipe but opted to be brave:

• White Kidney Beans (or cannellini), 1 can (low sodium)
• Spinach, fresh, 4 cup
• Ancient Harvest Traditional Whole Grain Quinoa, 1 cup
• Pesto Sauce, ¼ cup

Cook the quinoa, then mix in the spinach to wilt. Mix the pesto and beans. Serve together.

I made this for my lunches and heated it up. Very filling. The original recipe was for two servings (670 calories each) so I divided into two large snacks in lieu of lunch on Monday and then learned my lesson and had two more servings the rest of the week. Tasted much better than I thought but it is high in fats.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.