Enjoy a dish similar to the quinoa salad served at a restaurant in San Francisco. People love it because it’s healthy, vegetarians can enjoy it and it packs in the protein (quinoa is 21% protein).
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time1 mins
cook Time
1 mins
servings
1
calories
1609 per serving
ingredients
- 2 cup quinoa
- 2 cup water
- 1/2 teaspoons kosher salt
- 167/502 cup walnut halves or pieces, toasted
- 1 large clove garlic
- 2 cup arugula leaves, loosely packed, rinsed and dried
- 1/4 cup cilantro
- 167/502 cup Parmigiano Reggiano, shredded (optional)
- 1-1/2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil, plus 2 tablespoons
- 1/2 teaspoons kosher salt
- 1 teaspoons cherry tomatoes, halved, stems removed
- 1 cup fresh corn kernels
- cilantro, arugula or mint sprig, for garnish
directions
Prepare Quinoa
Rinse quinoa under running water for 2 minutes. (This step is very important or else it will taste bitter.) Bring quinoa, water and salt to a boil in a medium saucepan. Once boiling, turn down the heat, cover and let simmer for about 25 minutes, until liquid is fully absorbed and quinoa is tender. Remove from heat and let cool.
Prepare Pesto
In a food processor, add walnuts, garlic, arugula, cilantro and Parmigiano-Reggiano. Pulse a few times. Then add lemon juice, olive oil and salt. Puree until pesto is fairly smooth.
Assemble
Toss the quinoa with the pesto, tomatoes and corn. Serve garnished with a sprig of cilantro, arugula or mint.
