Gluten-free Basil Pesto Quinoa Recipe
water less 1 TBS
fresh lemon juice
large pinch coarse sea salt
Ahead of Time
Rinse the quinoa under water until the water runs clear. If you have a difficult time digesting grains, you can soak the quinoa in water.
Dice tomatoes into small dice.
Make your basil pesto. (See basil pesto recipe.)
Chiffonade your basil leaves.
Cook the Quinoa
Bring the water and lemon juice to a boil.
Add the pinch of coarse sea salt.
Add rinsed quinoa and stir.
Cover and reduce to a simmer.
Cook covered for 16-18 minutes, until all liquid is absorbed.
Then turn off heat and let sit for 5 minutes covered.
Remove cover and fluff with a fork.
Put it Together
Add your pesto and diced tomato to your warm, cooked quinoa.
Gently stir until it's well mixed.
Adjust your seasoning by adding a pinch of salt and pepper to help bring out the flavors.
If you like a more intense pesto flavor, add more pesto to your cooked quinoa. Top with chiffonade basil if you like.
Eat and enjoy!
Store in an airtight container for up to 5 days.
Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013