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.
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
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!