Quinoa with Sun-Dried Tomato and Basil Pesto
Yield: 18 servings
Serving Size: 2 tablespoons
Try this pesto on your favorite pasta or as a spread. Regardless, this is one delicious Italian treat. Quinoa may help in lessening the occurrence of migraine headaches with its levels of the nutrients vitamin B2 and magnesium.
1 cup white quinoa
2 cups low-sodium vegetable broth
Rinse quinoa, if not already pre-rinsed, using a colander. Be careful that colander does not have large drain holes, as the quinoa is very tiny and will be lost in the rinsing. In a medium saucepan, add quinoa to vegetable broth. Cover quinoa, bring to a boil, reduce heat to a simmer, and cook 15 minutes or until broth is absorbed. Prepare pesto while cooking.
Sun-Dried Tomato and Basil Pesto:
3 tablespoons pine nuts, lightly toasted
1 (8-ounce) jar sun-dried tomatoes, packed in olive oil, do not drain oil (we prefer Mezzetta brand)
1 tablespoon extra virgin olive oil
1 garlic clove
1/2 cup fresh basil leaves, packed
1/2 cup freshly grated Parmigiano-Reggiano cheese
Sea salt and black pepper to taste
Preheat oven to 350°.
Lightly toast pine nuts on a cookie sheet until fragrant, about 6 minutes. Allow to cool at room temperature.
Add all ingredients to a food processor, and pulse until puréed. Store in a glass jar with lid; refrigerate until ready to use. Add 2 tablespoons pesto to 2 cups cooked quinoa, more or less to taste.
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Dietary Fiber: 1g
This and other Skinny Ms. Superfoods recipes can be found in: