Pesto Quinoa with Local Tomatoes and Corn

Pesto Quinoa with Local Tomatoes and Corn
Pesto Quinoa with Local Tomatoes and Corn
Pesto Quinoa with Local Tomatoes and Corn

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: