Veggies & Pesto Quinoa

During a recent patio lunch with friends, I fell in love with sautéed veggies over quinoa. So the next day, I recreated the dish my way and topped it with an ingredient that took over the top — fresh pesto.  The result was super yummy.  What’s more, this healthy dish, packed with protein from greens, quinoa & black beans, will leave you feeling so satisfied.

Veggies & Pesto Quinoa

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Ingredients

  

• Sauté
• Quinoa cooked to package instructions
• 1/4 c. onions, diced
• 1.5 c. kale, chopped
• 1/2 c. carrots, shredded
• 1.5 c. frozen (or fresh)veggie mix (broccoli, squash, string bean, or another to your taste)
• 1/2 c. black beans
• 1/2 tsp. garlic powder
• 1/4 tsp. garlic salt
• 1/4 tsp. chipotle seasoning (to taste)
• Pesto
• 1 T. extra virgin olive oil ( 1 T. for saute, 1/4 c. for pesto)
• 3-4 garlic cloves, diced
• 3 c. fresh basil
• 1/2 c. vegan Mozzarella cheese
• 1/4 c. lemon juice, freshly squeezed
• 1/4 c. walnuts (or walnut and pistachio mix)

Instructions

 

• Sauté
• In a skillet on the stovetop over low heat, add in a tablespoon of oil.
• Add in onions, cook until translucent.
• Add in the rest of the veggies.
• Add in the seasonings and Worcestershire sauce to taste.
• Pesto Preparation

  Add all ingredients into a Cuisinart and blend well.

  Do a taste test. If you prefer to add in salt, add in adash.
• Plate

  Place a generous portion of cooked quinoa on a plate.

  Add veggie sauté.

  Top with a tablespoon of pesto.

Notes

Notes

Unused pesto should be refrigerated. Pesto usually is fresh for about a week. Visit: MaryannRidiniSpencer.com