If you’re not familiar with quinoa, let’s start with the name. It comes from South America and is pronounced KEEN-wah. Even though it’s a tiny grain, it’s a bit of a powerhouse as far as nutrition goes and is particularly high in protein. Its small size also means it cooks up quickly.
Author: Katie Morford | Prep Cookbook
Serves: 3½ cups
Ingredients
1 cup quinoa
¼ cup basil pesto, either store-bought or homemade
1 tablespoon extra-virgin olive oil
Salt to taste
½ lemon
¼ cup toasted pistachios or roughly chopped walnuts
Instructions
Put the quinoa into a medium saucepan and add enough water so that the quinoa is covered by at least 1 1⁄2 inches. Set the pot on the stove over high heat and bring to a boil. When the water boils, drop the heat to medium-high until it quiets down to a gentle boil. Set a timer for 15 minutes. When the timer rings, taste the quinoa to be sure it’s done. It should be chewy and tender, not crunchy.
Set a fine-mesh colander in the sink. Empty the quinoa into the colander and rinse briefly under water. Drain for a few minutes.
Transfer the quinoa to a medium bowl. Add the pesto, olive oil, and salt. Squeeze enough lemon juice to measure 2 teaspoons. Add the juice to the quinoa and stir well. Scatter the nuts over the top. Serve warm.
Notes
KEY EQUIPMENT: medium saucepan, fine-mesh colander, medium bowl
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/pesto-quinoa-prep-cookbook-review/