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3314c0c2 82bd 415d 931f dcd6cd87d1a8  2016 04 04 03 22 40
Laura Martinetti
Laura Martinetti

Open up the leaves of the artichoke and hollow out the middle. Cook quinoa separately in chicken broth, salt and pepper. Make homemade pesto with olive oil, pine nuts, basil leaves, garlic, salt & pepper and add half the pesto in the quinoa. Put in the oven in a water bath at 375 for an hour. When you take it out, put it on a plate, pour the remaining pesto on top and drizzle balsamic glaze on top. The full recipe can be found on www.colorfultakeoutqueen.com