Make Ahead

Pesto quinoa pilaf

June 24, 2013
2 Ratings
  • Serves 4-6
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

What You'll Need
  • 2 cups cooked quinoa, still warm, any variety
  • 1/2 cup pesto, use homemade or just your favorite from a jar
  • 1/2 sweet onion, diced small
  • 2 cloves of fresh garlic, minced
  • 2 medium zucchini, diced small
  • 1/4 cup pine nuts
  • 1/3 cup freshly grated Parmesan cheese
  • 1 cup fresh basil, in a chiffonade (or more if you love basil as much as I do)
  • olive oil
  1. In a large serving bowl, mix the pesto in with the warm quinoa. Set aside.
  2. 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.
  3. Push the veggies off to the side and then quickly toast the pine nuts in the middle of the pan.
  4. Add about 1/4 cup of the fresh basil and stir to mix the veggies and pine nuts well and wilt the herbs.
  5. Add the veggie and herb mix to the quinoa and mix well. Add the cheese and mix well to melt thoroughly.
  6. 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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