Completely vegan, packed with protein, rich in fiber and perfect for any kind of diet, quinoa is the plant-based superfood that is as easy to work into your day-to-day dining as it is to prepare. The Complete Quinoa Cookbook by Catherine Gill features over 100 recipes featuring this versatile ingredient including the easy recipe if you’re looking for an easy, fresh summer appetizer!
This is one of my go-to recipes that I like to make when I am craving something fresh and refreshing. This dish is a delight to make in the summer and makes a great appetizer, one that is more on the fancy side—perfect for cookouts.
Pesto Quinoa with Fresh Basil
Serves 4–6
Ingredients
¼ cup extra-virgin olive oil
¼ cup pine nuts
¼ cup fresh basil
2 cups cooked
quinoa, any type
Salt and pepper, to taste
Directions
- In a blender or food processor, blend olive oil, pine nuts, and basil.
- In a large mixing bowl, toss cooked quinoa with pesto dressing and season with salt and pepper to taste.
- Serve immediately or refrigerate and serve chilled.
Tip: Double or triple this recipe and bring pesto quinoa to your next potluck or gathering. You will really impress with this simplistic yet mega-flavorful meal!
Catherine Gill is a writer, blogger, and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature, and social science in college. She runs the popular blog The Dirty Vegan since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible, and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She has an active social media presence with over 28K followers on twitter (@TheDirtyVegan) and over 10K on instagram (@thedirtyvegan_official). She currently resides in New England with her husband, daughter, and rescue dog. She is the author of The Dirty Vegan Cookbook, The Complete Hummus Cookbook, and The Complete Quinoa Cookbook.
