Monday, June 24, 2013

Pesto Quinoa with Corn and Tomatoes

This was such a great quinoa salad.  For people new to quinoa, this is a great starter.  It's simple and easy, and if the usually nutty flavor of quinoa turns you off, you can't taste it in this dish.  The pesto flavor balanced out the other sweetness of the corn and tomatoes so well.  With the added bonus of the chickpeas, it was a protein-packed main dish.

You could easily serve this as a side, or bring it to a picnic or potluck.  Omit the chickpeas if you'd like, too. My husband said it worked as a main dish, but it would work better as a hearty side.  From my perspective, it was a great, light, refreshing main dish on a hot summer night.  So, take note.  It's chick-food.  If you serve it to your man, have sweet potato fries and gazpacho and a chocked-full-of-veggies salad to go with it.

Got the idea over here and tweaked it.

Pesto Quinoa with Corn and Tomatoes
serves 4 main, 6-8 sides

  • 1 14/ c dry quinoa + 2 1/2 c water
  • 3/4 c pre-made pesto
  • 1 1/2 c corn
  • 1 1/2 c cherry tomatoes, halved
  • 1 can chickpeas, rinsed and drained (for main dish)
  • salt and pepper to taste
-- Cook quinoa in water and turn out into a large bowl to cool.  
-- Once cooled slightly, stir in pesto
-- Add all remaining ingredient and gently stir
-- Eat immediately, or chill until ready to serve

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