Prep time: 20 min
Cooking time: none
Yields: abouth 4 servings
Ingredients:
2 cups cooked quinoa at room temperature
2 chopped scallions,
1 handful Calamata olives
1 handful chopped dried apricots
For the pesto:
1 bunch fresh basil, spinach or a combination
1 tbsp or more miso (or good Parmegiano Reggiano cheese)
1 clove garlic
1/4 cup pine nuts and/or walnuts — optional
3 tbsp or more olive oil
Directions:
1. Set quinoa on a bowl.
2. Puree all pesto ingredients in a food processor. If too thick, dilute with a little water or more oil.
3. Mix quinoa with scallions, olives and apricots and then mix everything with the pesto.
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