Quinoa and Pesto Recipe

From Dorothy McNett's Recipe Book.

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Quinoa and Pesto

From Dorothy McNett's recipes at www.dorothymcnett.com. In addition to the brie or other cheeses, this combination is wonderful with raw or cooked vegetables. A big hit with baked potatoes, etc. Or, just eat the quinoa and pesto as it is. Also fabulous dolloped into hot soups.

1 cup quinoa, (white, red, or black or a combo)
2 cups water

5-6 cloves garlic
1/2 cup fresh basil leaves
2 tablespoons tomato paste
1/2 cup grated Pecorino Romano cheese
1/4 cup extra virgin olive oil

wedge of brie, or other cheese as desired

Rinse and drain the quinoa. Put in a glass or ceramic batter bowl, add the water. Cover with a glass or ceramic lid or plate and cook in microwave 5 minutes on full power and then 10 minutes on half power (power level 5). Allow to stand until all liquid is absorbed. Or, combine quinoa and water in a saucepan, bring to a boil and then simmer until all liquid is absorbed, about 15 minutes.
In meantime, in food processor with steel chopping blade in place, whirl the garlic and then add the basil, tomato paste, and cheese. Pulse until basil is totally creamy. With motor running, slowly drizzle the olive oil into the mixture to make a blended smooth mixture. Stir into the cooled quinoa (it can still be warm, but all liquid needs to be absorbed). Serve some over the wedge of Brie, or with other cheeses and vegetables as desired.

Recipe created 2012-01-29.

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