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Quinoa with Sun-Dried Tomato and Basil Pesto

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. 

Nutritional Data
Calories: 60
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 1mg
Sodium: 31mg
Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 3g
Protein: 2g

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