1 cup uncooked quinoa
2 cups cooked black beans
8 oz arugula pesto
Raw sunflower seeds
- Cook the quinoa
- Cube zucchini and combine on cookie sheet with black beans. Drizzle with olive oil, salt, and pepper. Roast in a 350 degree oven till zucchini is slightly browned and beans are crispy.
- Thaw arugula pesto in a sink of hot water. (Haha, I had this in my freezer from the abundance of arugula I was getting in my fall CSA share. If you don't have frozen arugula pesto on hand, just make pesto like you normally would but sub arugula for basil!)
- Once everything is cooked, roasted, and thawed, stir it all together, top with sunflower seeds, and enjoy!
I also made this amazing, and I mean amazing, Edamame and toasted Coconut in Avocado recipe from Joy the Baker. This is a recipe I plan to repeat at least once a week; it's that good!
Last weekend Clint, Vivian, and I spent the majority of our time outside, and my super fantastic amazing husband built me two raised garden beds! I absolutely cannot wait to get planting!
And here's Viv in her retro Baby Banz. They're perfect for all her adventures!