Pesto Quinoa
Servings: 4 people
Calories: 244kcal
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.
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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