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
Serves: 4-6
Ingredients
-
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
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2
cloves of fresh garlic, minced
-
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
-
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
- In a large serving bowl, mix the pesto in with the warm quinoa. Set aside.
- 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.
- Push the veggies off to the side and then quickly toast the pine nuts in the middle of the pan.
- Add about 1/4 cup of the fresh basil and stir to mix the veggies and pine nuts well and wilt the herbs.
- Add the veggie and herb mix to the quinoa and mix well. Add the cheese and mix well to melt thoroughly.
- 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.
