Pesto Quinoa

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Had everyone over for brunch the other day. Made a pesto quinoa with tomatoes and basil, arugula salad with toasted sunflower seeds and a lemon-olive oil vinaigrette, fried some eggs, breakfast sausage, and gluten-free muffins from my home-made almond flour (aka the stuff left over from nut milk). It was so much better than being squished into a table in a loud restaurant! Below is the recipe for the pesto quinoa that I made. I’ve made it a bunch of times since as it’s easy, the perfect lunch when mixed with kale, and super healthy.

Pesto Quinoa

Ingredients:

2 cups high quality vegetable broth

1 cup organic quinoa, rinsed

1/4 cup high quality pesto

1/2 cup grape tomatoes, halved

1/4 cup basil coarsely chopped

toasted pine nuts for garnish

Instructions:

Combine the quinoa and vegetable broth in a medium size sauce pan. Bring to a boil and then reduce to a simmer. Once all the liquid has cooked off, cover and let sit for 5 minutes. Add the pesto. Feel free to add more if you want, I like mine to be very pesto-y. Gently stir in the tomatoes and basil. Top with pine nuts. This dish is great at room temperature, but during the winter I think it’s best to serve it warm. Enjoy with friends or on top a salad!

 

 

 

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17 comments

  1. Mmm, I’ll definitely be adding this to my shopping list! And I agree: brunch with one friend out is fine; brunch with several friends out means no one can hear anyone.

  2. I love the whole coziness feel of this dinner setting, the warm tones and the thick tablecloth sprawled with hearty home made meals.. Definitely going to save this quinoa recipe for when I move in with my bf soon and create a close get-together dinner with the people we love :’)


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