Make dinner extra special with this Pesto Quinoa recipe. It’s an impressive side dish that combines broth-infused quinoa, vibrant herbaceous pesto, and a sprinkle of pine nuts. Surprisingly easy and ready in just 20 minutes, it’s the perfect complement to a wide range of main courses, whether you’re cooking on a busy weeknight or entertaining guests.
Table of Contents
If you love pesto rice, this pesto quinoa is a must-try! Bright pesto gets stirred into broth-infused, fluffy quinoa, creating a side dish that just might steal the entire show. Top it with a sprinkle of pine nuts, which can be toasted for extra depth, and fresh basil for an effortless touch of finesse.
Ingredient notes
- Quinoa – I like to use white quinoa for this recipe, but red or tricolor quinoa work beautifully too. Be sure to rinse it well before cooking to remove any bitter residue (naturally occurring saponins).
- Chicken broth – Broth is key when making this pesto quinoa as it cooks the quinoa to tender perfection while infusing every grain with savory flavors. Vegetable broth works wonderfully for a vegetarian version, or you can use water in a pinch. Homemade bone broth is a delicious alternative to chicken broth too.
- Lemon juice – This brightens the pesto quinoa and balances the richness. Lime juice can also be used for a slightly different citrus note.
- Pesto – Homemade or a quality store-bought version works great. Look for refrigerated pesto in the deli section for the freshest flavor. For inspiration, see my recipes for Pesto Genovese, Kale Pesto, Carrot Top Pesto, and Arugula Pesto!
- Salt – To taste. Remember that broth is typically salty, so be light-handed at first and then add more as needed.
- Garnish – Top this pesto quinoa with pine nuts (raw or toasted) and fresh basil, if desired.
How to make it
Step 1
Cook the quinoa
- Place rinsed quinoa in a pot with broth (or water) and a pinch of salt.
- Bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes.
- After 15 minutes, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, fluff the quinoa with a fork.
- You can also use your rice cooker or instant pot to make quinoa.
Step 2
Add pesto and garnish
- Stir the pesto and lemon juice into the fluffed quinoa until well combined.
- Season with additional salt to taste.
- Garnish with fresh basil and pine nuts, if desired. Enjoy!
Ways to use leftover pesto
Pesto is a fantastic shortcut to transforming plain quinoa into something memorable. Here are a few other ways to put leftover pesto quinoa to work:
- Pesto quinoa bowls: Use pesto quinoa as a base for all kinds of grain bowls. Top with roasted chickpeas, fresh veggies, avocado, and a drizzle of extra pesto.
- Stuffed peppers or tomatoes: Stuff pesto quinoa along with cheese into bell peppers or tomatoes and bake for an easy vegetarian main.
- Pesto quinoa salad: Toss chilled leftover pesto quinoa with cherry tomatoes, cucumbers, and crumbled feta for a refreshing cold salad. You can also include protein like chicken for a hearty main meal.
Tips and tricks
- Rinse quinoa thoroughly before cooking to remove saponins, which can give it a bitter taste. Rinse under cold water in a fine-mesh strainer until the water runs clear.
- Want a more hands-off approach to making this pesto quinoa? You can also use your rice cooker or instant pot!
- Make homemade pesto 2-3 days in advance by keeping it in an airtight container in the fridge. Follow the recipe as is just before serving.
- The quality of pesto used matters since it’s a star ingredient. If using store-bought, look for a refrigerated brand in the deli section, as it tends to be fresher than shelf-stable jars. For the best flavor, make your own quick pesto while the food processor is already out.
- Remember that broth is typically salty, unless you use a low-sodium brand, so taste the pesto quinoa before serving and only add more salt as needed.
- Let the quinoa rest after cooking with the lid on. This allows the grains to steam and become perfectly fluffy.
- Gently fluff the quinoa with a fork once it’s finished resting. This releases excess steam and prevents the grains from clumping together.
Variations
Just when you thought this pesto quinoa couldn’t get any better, here are some creative ways to adapt this recipe to your flavor preferences:
- Zing – While I love the freshness that lemon or lime juice brings, feel free to use vinegar (rice, apple cider, or white wine) instead. You could also mix in some citrus zest for extra brightness.
- Try different types of pesto varieties – Swap traditional pesto for other types, like sun-dried tomato pesto, carrot top pesto, kale pesto, basil arugula pesto, or even a spicy red pepper pesto.
- Add vegetables – Sautéed mushrooms, roasted cherry tomatoes, spinach, or peas can all be stirred into the pesto quinoa for added volume, texture, and flavor.
- Cheesy twist – Stir in freshly grated Parmesan once the quinoa is cooked and pesto is mixed in for a delicious cheesy flavor.
- Nut-free – Omit the pine nuts as garnish or replace them with sunflower seeds or pumpkin seeds.
- Vegan – Use vegetable broth to ensure your pesto is vegan-friendly.
Serving suggestions
This pesto quinoa is a stand-out side dish, perfect for pairing with any of these mouthwatering main courses:
Storing
Store your cooled pesto quinoa in an airtight container in the refrigerator for up to 4 days, and simply whisk in a little water, broth, or lemon juice to thin it if it thickens.
Feel free to also freeze this pesto quinoa for up to 3 months. Thaw in the fridge and reheat on the stove until warmed through with a splash of liquid, if needed.
Erin’s wine pairings for Pesto Quinoa
This vibrant pesto quinoa pairs beautifully with a variety of wines that complement its rich, nutty, and earthy flavors:
- The bright acidity and citrus notes of dry white wine, like Sauvignon Blanc or Pinot Grigio, will balance the richness of this quinoa dish very well.
- A dry or off-dry Riesling provides a touch of sweetness and balanced acidity that works well with the herby, pesto quinoa.
- More → wine pairings for pesto!
More stand-out quinoa dishes
-
new!
Mexican Quinoa
-
new!
Thai Quinoa Salad
-
new!
Quinoa Power Bowl
Did you make this pesto quinoa recipe?
If you loved this pesto quinoa, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.
Full Recipe
Pesto Quinoa
Make dinner extra special with this Pesto Quinoa recipe. It’s an impressive side dish that combines broth-infused quinoa, vibrant herbaceous pesto, and a sprinkle of pine nuts. Surprisingly easy and ready in just 20 minutes, it’s the perfect complement to a wide range of main courses, whether you’re cooking on a busy weeknight or entertaining guests.
Print
Pin
Serves 4 people
Equipment
Ingredients
- 1 cup quinoa
- 2 cups chicken broth (or water)
- 1 Tablespoon lemon juice
- 1/3 cup pesto
- Salt (to taste)
- Fresh basil leaves and pine nuts (to garnish)
Instructions
- Rinse and drain 1 cup quinoa. Add quinoa, 2 cups chicken broth (or water) and a pinch of salt to a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork.
- Stir in 1/3 cup pesto and 1 Tablespoon lemon juice. Season with salt, to taste. Garnish with fresh basil and pine nuts, if desired. Enjoy!
Notes
Storing
- Store your cooled pesto quinoa in an airtight container in the refrigerator for up to 4 days, and simply whisk in a little water, broth, or lemon juice to thin it if it thickens.
- Feel free to also freeze this pesto quinoa for up to 3 months. Thaw in the fridge and reheat on the stove until warmed through with a splash of liquid, if needed.
- Rinse quinoa thoroughly before cooking to remove saponins, which can give it a bitter taste. Rinse under cold water in a fine-mesh strainer until the water runs clear.
- Make homemade pesto 2-3 days in advance by keeping it in an airtight container in the fridge. Follow the recipe as is just before serving.
- The quality of pesto used matters since it’s a star ingredient. If using store-bought, look for a refrigerated brand in the deli section, as it tends to be fresher than shelf-stable jars. For the best flavor, make your own quick pesto while the food processor is already out.
- Remember that broth is typically salty, unless you use a low-sodium brand, so taste the pesto quinoa before serving and only add more salt as needed.
- Let the quinoa rest after cooking with the lid on. This allows the grains to steam and become perfectly fluffy.
- Gently fluff the quinoa with a fork once it’s finished resting. This releases excess steam and prevents the grains from clumping together.
- Zing – While I love the freshness that lemon or lime juice brings, feel free to use vinegar (rice, apple cider, or white wine) instead. You could also mix in some citrus zest for extra brightness.
- Try different types of pesto varieties – Swap traditional pesto for other types, like sun-dried tomato pesto, carrot top pesto, kale pesto, basil arugula pesto, or even a spicy red pepper pesto.
- Add vegetables – Sautéed mushrooms, roasted cherry tomatoes, spinach, or peas can all be stirred into the pesto quinoa for added volume, texture, and flavor.
- Cheesy twist – Stir in freshly grated Parmesan once the quinoa is cooked and pesto is mixed in for a delicious cheesy flavor.
- Nut-free – Omit the pine nuts as garnish or replace them with sunflower seeds or pumpkin seeds.
- Vegan – Use vegetable broth to ensure your pesto is vegan-friendly.
Nutrition
Calories: 244kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 631mg | Potassium: 264mg | Fiber: 3g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Leave a Reply