Monday, June 20, 2011

Pesto Quinoa

This is pesto with a vegan twist… no cheese!  This makes a great side or main dish and is also gluten-free.

2 cups quinoa, rinsed
4 cups water

Vegan Pesto Sauce
2 cups fresh basil, rinsed and dried
½ cup extra virgin olive oil
½ cup walnuts
4 garlic cloves, pressed

  1. Bring water to boil and add quinoa
  2. Cook for 20 minutes until quinoa is translucent and all water is absorbed
  3. Mix pesto sauce ingredients in mini food processor until smooth
  4. Add pesto sauce to cooked quinoa and stir until evenly distributed
  5. Garnish with fresh bail leaves and serve hot or cold

The vegan pesto sauce contains heart healthy fats from the walnuts, zero cholesterol and much lower saturated fat than a classic pesto recipe.  The sauce can also be used on whole wheat pasta, brown rice or even fresh fish.

P.S. did you know quinoa is a seed and not a grain!?