Author Notes
Fresh basil *is* summer to me. I would eat a variation on pesto at every meal all summer long if I didn't have three other mouths to feed. This recipe is just a little bit different, and lets me get my basil hit while also satisfying the family. It's also very versatile--use whatever veggies you love the most. —avimom
Ingredients
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2 cups
cooked quinoa, still warm, any variety
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1/2 cup
pesto, use homemade or just your favorite from a jar
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1/2
sweet onion, diced small
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2
cloves of fresh garlic, minced
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2
medium zucchini, diced small
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1/4 cup
pine nuts
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1/3 cup
freshly grated Parmesan cheese
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1 cup
fresh basil, in a chiffonade (or more if you love basil as much as I do)
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olive oil
Directions
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In a large serving bowl, mix the pesto in with the warm quinoa. Set aside.
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Saute the veggies in a little olive oil until the zucchini is just tender and the onions are just soft. Keep an eye on the garlic so it doesn't get too brown.
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Push the veggies off to the side and then quickly toast the pine nuts in the middle of the pan.
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Add about 1/4 cup of the fresh basil and stir to mix the veggies and pine nuts well and wilt the herbs.
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Add the veggie and herb mix to the quinoa and mix well. Add the cheese and mix well to melt thoroughly.
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Garnish with the rest of the fresh basil chiffonade just before serving. Pass more cheese when serving, if desired. Can be served warm or at room temp.
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