Saturday, 17 January 2015
Quinoa with Cilantro-Mint Pesto and Peas
I seem to have a lot more room in my freezer these days now that I've been using up all those great veggies that I froze during the fall harvest - and I suddenly have a ridiculous amount of empty storage containers and freezer bags!
With the freezer not so crowded, I can see things that I'd forgotten about ... like a small jar of this cilantro-mint pesto I made in the summer.
In fact, I have a lot of pesto from this summer (mostly arugula and garlic scape pesto and regular basil pesto). If anyone has interesting ways of using pesto beyond the usual pasta or potato dishes, I'd love to hear about them!!
For this dish, no need for a recipe - just toss a couple of tablespoons of pesto (any kind will do) with cooked quinoa (1 cup quinoa + 2 cups vegetable stock or water). I added peas which went well with the mint in the pesto I used. If you use regular basil pesto, some steamed broccoli would be a nice addition.
Add a fried or poached egg and you've got a great lunch dish.