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Pesto Quinoa with Garbanzo Beans and Sundried Tomatoes

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Hello Friends! I hope everyone is enjoying their weekend! I am visiting my parents up in the San Francisco Bay Area. It is my first weekend away from my daughter and I am having a variety of mixed feelings about it. Excited, nervous, sad, and freaked out to name a few! I know that Harper is in safe hands with her daddy and that it is good for her and daddy to spend some quality time together. It is definitely good for me to get some relaxing alone time as well! And you know what? So far so good! No meltdowns from daughter or mommy!

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This pesto quinoa dish is one of my staples. I make it almost every week. It is so simple and absolutely delicious! Feel free to use your own recipe for pesto in place of mine!

Also, if you notice in the picture (sorry, I know it is not a great picture!)  that the sundried tomatoes I use are not bright red like the ones you buy in the store. That is because they are unsulfured sundried tomatoes. What keeps tomatoes bright red when they are dried is sulfur dioxide and I hate preservatives in my food so I order these ones from amazon. I get them in bulk so I always have yummy unsulfured dried tomatoes at my disposal to use in all kinds of recipes!

I hope you enjoy this dish as much as I do!

Pesto Quinoa with garbanzo beans and sundried tomatoes

by Katie Barlow

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: entree lunch side gluten-free soy-free sugar-free vegan vegetarian quinoa pesto

Ingredients (4 main servings or 8 side servings)

    For the Pesto

    • 3 large handfuls of basil leaves
    • 3 large handfuls of spinach leaves
    • zest and juice of 1 lemon
    • 1 clove of garlic
    • 1/2 teaspoon of salt
    • 1/2 cup pine nuts or walnuts
    • 3 tablespoons nutritional yeast (optional)
    • 1 cup good quality olive oil

    For the Quinoa

    • 4 cups of cooked quinoa
    • 2 cups cooked or 1 can garbanzo beans
    • Handful of unsulphured sundried tomatoes, soaked in boiling water to soften
    • Pesto

    Instructions

    For the Pesto

    Add the basil, spinach, lemon zest, lemon juice, garlic, salt, pine nuts or walnuts, and nutritional yeast (if using) to a food processor and process until finely ground.

    With the motor running, slowly add the olive oil.

    Taste and add more salt or lemon to taste.

    For the quinoa

    Finely chop the soaked sundried tomatoes.

    In a large bowl, mix the cooked quinoa, cooked garbanzo beans, and chopped sundried tomatoes to a large bowl and mix together.

    Add the pesto (I usually use the whole recipe but you can just add less if you prefer and save the rest to use as a spread or marinade in other dishes)

    Mix to combine and enjoy!

    Note: This dish is delicious hot or cold. If you prefer it warm make sure your quinoa is warm before mixing it with the other ingredients. If it is cold, preheat the quinoa separately before mixing it with the other ingredients.


    Filed under: Dinner, gluten free, lunch, recipes, vegan Tagged: pesto, quinoa, soy free

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