Description
This Pesto Quinoa recipe is a quick and flavorful dish that combines fluffy quinoa cooked in savory chicken broth, tossed with vibrant pesto and bright lemon juice. Perfect as a healthy side or light main, it’s garnished with fresh basil and crunchy pine nuts for extra texture and aromatic freshness.
Ingredients
Quinoa and Cooking Liquid
- 1 cup quinoa
- 2 cups chicken broth (or water)
- Salt, to taste
Seasoning and Garnish
- 1 tablespoon lemon juice
- 1/3 cup pesto
- Fresh basil leaves, for garnish
- Pine nuts, for garnish
Instructions
- Rinse and Cook Quinoa: Thoroughly rinse 1 cup of quinoa under cold water to remove any bitterness. Place the rinsed quinoa in a small pot with 2 cups of chicken broth or water, and add a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Simmer Quinoa: Once boiling, reduce the heat to low and cover the pot with a lid. Let the quinoa simmer gently for 15 minutes, or until all the liquid is absorbed and the quinoa is tender. Fluff the cooked quinoa with a fork to separate the grains.
- Add Pesto and Lemon Juice: Stir in 1/3 cup of pesto and 1 tablespoon of fresh lemon juice into the quinoa, mixing well to combine all the flavors evenly throughout the dish. Adjust seasoning by adding salt to taste.
- Garnish and Serve: Transfer the pesto quinoa to serving bowls and garnish with fresh basil leaves and pine nuts for added texture and an aromatic touch. Serve warm and enjoy this nutritious and delicious meal.
Notes
- To make this dish vegan, use water or vegetable broth instead of chicken broth.
- Quinoa can be rinsed thoroughly to remove its natural coating called saponin, which can taste bitter.
- Feel free to swap pine nuts with walnuts or almonds for a different crunch.
- Leftover pesto quinoa keeps well in the refrigerator for up to 3 days.
- This dish pairs well with grilled chicken or roasted vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
