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Pesto Quinoa with Local Tomatoes and Corn


Pesto Quinoa with Local Tomatoes and Corn

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  • 2 cup quinoa, cooked
  • 2 cups fresh basil leaves
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese
  • 1/3 cup walnuts
  • 4 garlic cloves, minced
  • salt and pepper to taste
  • 1 corn on the cob, cooked
  • 1 cup cherry tomatoes



Step 1

Cook the quinoa according to the packages instructions, set aside.

In a food processor, add the basil leaves and olive oil. Next incorporate the Parmesan cheese, walnuts and garlic. Pulse a few times to combine and sprinkle in the salt and pepper. Scrape the bowl with a spatula.

Combine 2 cups of your cooked quinoa with 1 cup of your freshly made pesto. Top with cherry tomatoes, cut in half and corn cut off the cob.


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