This Pesto & Quinoa is vegan, gluten free, and packed with protein and big flavors! Perfect for a lazy summer meal!
Author:Alexa [fooduzzi.com]
Prep Time:20 minutes
Total Time:20 minutes
Yield:2 servings
Category:Side
Diet:Vegan
Ingredients
1/2 cup quinoa, rinsed
1 cup water or vegetable stock
1/2 cup packed basil leaves
1 Tbsp. extra virgin olive oil
1/2 Tbsp. nutritional yeast or parmesan cheese, plus more for topping
2 and 1/2 Tbsp. vegetable stock
1 tsp. minced garlic (about two cloves)
salt + pepper, to taste
1/4 cup walnuts, plus more for topping
red pepper flakes, for topping
Instructions
Make the Quinoa: Add quinoa and water/vegetable stock to a small pot. Bring mixture to a boil, then reduce to a simmer and allow to cook for 15-20 minutes, or until quinoa is tender and the liquid is absorbed. Remove from heat, fluff with a fork, then set aside.
Make the Pesto: While the quinoa is cooking, add basil, olive oil, nutritional yeast/cheese, stock, and garlic to a small blender or food processor and blend until smooth. Taste, season with salt + pepper if needed, then blend again to combine. Add walnuts and pulse until small bits remain (I like a little crunch in my pesto, but you can blend until smooth, too).
Assemble the Pesto & Quinoa: Pour pesto into the quinoa pot and mix until combined. Season with additional salt + pepper if needed. Top with red pepper flakes, walnuts, and/or cheese if desired.