We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
A robust and well-flavoured quinoa dish. It's made by stirring basil pesto and chopped tomatoes through cooked quinoa. Use vegetable stock if you want a vegetarian dish.
82 people made this
- 175g quinoa, rinsed and drained
- 475ml chicken stock
- 2 tablespoons basil pesto
- 1 tomato, diced
- salt and pepper to taste
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Bring the quinoa and chicken stock to the boil in a saucepan; cover, reduce heat to low and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.
Reviews & ratingsAverage global rating:(97)
Reviews in English (71)
It was very easy and tasty. I added half a pack of salad to it. It looked good on the side of pan-fried salmon with lemon wedges.-31 Oct 2010
I hadn't thought of serving quinoa with pesto before so this recipe was a great idea starter for me. As well as the pesto, I added lots more tomatoes, sun dried tomatoes, chopped olives, chopped spinach, pine nuts and ate the whole thing with a little grated Parmesan on top. Delicious!-10 May 2010
This was deeeeeeelicious. I love pesto, so this was perfect for me. I felt like it needed something else, though... so I added a can of chickpeas and it was great.-02 May 2010
- 1 tablespoon dried Italian seasoning
- 3 cloves garlic, minced
- 1 ¼ teaspoons salt
- ¾ teaspoon ground pepper
- ½ teaspoon crushed red pepper
- 1 ½ pounds boneless, skinless chicken thighs
- 2 mediums zucchini, sliced into 1/2-inch-thick half-moons
- 2 cups cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 ¾ cups water
- 1 cup white quinoa
- ½ cup prepared basil pesto
- Thinly sliced fresh basil for garnish
Preheat oven to 400ºF. Line a large rimmed baking sheet with foil. Combine Italian seasoning, garlic, salt, pepper and crushed red pepper in a small bowl.
Toss chicken, zucchini, tomatoes, oil and the Italian seasoning mixture together in a large bowl until evenly coated. Arrange chicken and vegetables in a single layer on the prepared baking sheet.
Roast until the zucchini is tender, the tomatoes start to burst and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 20 minutes. Remove from oven let cool for about 10 minutes. Transfer the chicken to a plate and shred, using 2 forks.
Meanwhile, combine water and quinoa in a medium saucepan bring to a boil over medium-high heat. Reduce heat to low cover and simmer until the liquid is absorbed, 12 to 15 minutes. Remove from heat let stand for 5 minutes. Fluff with a fork.
Transfer the cooked quinoa and the roasted vegetables (with any juices from the baking sheet) to a large bowl. Add pesto gently fold together until well combined. Divide the mixture among 6 bowls. Top evenly with the shredded chicken garnish with basil, if desired.
Pesto Caprese Quinoa Salad
My sister is constantly asking me to develop more recipes that are easy to make on the weekend and can be taken to work throughout the week – so obviously, as a good sister, I’m happy to oblige! She works, doesn’t LOOOOOOVE cooking and really doesn’t have time to cook on a daily basis, so prepping ahead on the weekend is her jam! This Pesto Caprese Quinoa Salad is one of those recipes I’ve been making since college, and I’m obsessed and it’s perfect for a prep-ahead moment.
It’s beyond easy. My favorite basil vinaigrette recipe gets mixed with some cooked quinoa and then just toss in some fresh mozzarella balls and some cherry tomatoes!! And that’s the Pesto Caprese Quinoa Salad in a nutshell!!
Those of you new to basil vinaigrette, get ready, it’s a game changer. I make a batch every week and use it for all sorts of things like this quinoa situation, I throw it on top of fish and chicken, use it as a salad dressing, you name it. Just a quick word to the wise – when you’re prepping this ahead of time, don’t add the tomatoes to the mixture until the day of. Tomatoes should always be stored at room temperature so you just want to add them right before you eat. When you refrigerate them, they loose their flavor and ain’t nobody got time for that!!
Tomato and Spinach Quinoa
Martine Van Meter created this recipe as a way to use the produce from her garden. She says it's a family favorite, summer or winter. When time is short, she uses frozen spinach instead of fresh.
Servings: 4 - 5
Combine the quinoa, broth and wine in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover and cook for 15 to 20 minutes, until almost all of the broth is absorbed, adjusting the heat to keep the mixture barely bubbling.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook for 4 minutes, stirring occasionally, then add the spinach, in batches if necessary. Cook until the spinach has wilted. Transfer the mixture to a colander to drain, then coarsely chop it on a cutting board.
Add the spinach mixture to the cooked quinoa along with the pesto and the 3/4 cup of Parmesan cheese. Stir to combine.
Just before serving, stir in the tomatoes and pine nuts, and sprinkle with a little more Parmesan. Serve warm, at room temperature or cold.
NOTE: To toast pine nuts, place them in a medium nonstick skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. Remove them from the pan to stop the cooking.
Julie Morris is a Los Angeles-based natural food chef and author of Superfood Cuisine: Cooking with Nature’s Most Amazing Foods. An active advocate for whole, plant-based foods and superfoods for optimal health, Julie has worked within the natural food industry for close to a decade as a recipe developer, writer, cooking show host, and is currently the executive chef at Navitas Naturals. Learn more at JulieMorris.net.
You must be logged in to post a comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love quinoa and this recipe looks amazing. I bet that you can substitute the EFO oil with sacha inchi oil and have it taste equally delicious.
A vegetarian’s dream come true If I say so myself!
An already protein packed meal, but feel free to add some lean perfectly grilled chicken or shrimp on top If you like. Easy to pack in a jar for wholesome lunches to go all week long, or even bring to a potluck or take on a plane.
Tough you can pretty much pick up all those ingredients at the market, I still like to roast my own peppers and marinate the artichoke hearts and feta cheese the day before. (Recipe follows) Nothing beats homemade, right ?!
- Pick out large ripe beefsteak tomatoes, vine-ripened tomatoes, or heirloom tomatoes to use for this recipe because you need a big tomato with a large cavity to fill with the pesto quinoa.
- If you're short on time, you can use store-bought vegan pesto sauce instead of making your own. It will turn out just as delicious. I often use Sprouts organic vegan pesto or this organic vegan pesto (from Amazon) instead of making my own pesto recipe to save time.
- If you make homemade vegan pesto, it's important that you use fresh basil. Dried basil won't work the same.
- Store the leftover vegan stuffed tomatoes in an airtight container in the fridge for 3-4 days or freeze them for a future meal.
Sun-Dried Tomato Pesto
Pesto is pretty much the reason I own a food processor. I mean sure, I use it for a ton of different recipes, but making fresh pesto is usually the main reason I plug it in! After enjoying jars of fresh pesto for so many years (thanks food processor!), I felt a need to shake things up – and that’s where this truly mouthwatering sun-dried tomato pasta comes in. It’s a unique twist on the typical green pesto, but it still keeps things authentic and wonderfully Italian.
I should also mention that I’m a devote sun-dried tomato fan. When I scan the menu at any restaurant and see sun-dried tomatoes listed as a key ingredient for a dish, it’s usually what I end up ordering! If you love the bold flavor of sun-dried tomatoes as much as I do, then you’re going to obsess over this easy recipe since it’s bursting with that flavor. But don’t worry, it also sticks true to being a pesto with ingredients like toasted pine nuts, basil, and parmesan!
And don’t worry, as deliciously potent as the sun-dried tomato flavor is, it doesn’t overpower the other pesto ingredients at play. They all mix together to create one unforgettably mouthwatering condiment! You can use this pesto as a spread for bread, a topping for meat, or toss it with your favorite pasta. It’s also SO good when smeared onto a sandwich! However, I’ve found that the most fun I’ve had with a jar of sun-dried tomato pesto is handing it out as a gift to friends and neighbors. They always appreciate it and end up calling me for the recipe!
How to Make It
Pulse. Place the sun-dried tomatoes (removed from the oil), pine nuts, garlic, basil, parmesan, salt and pepper in the bowl of a food processor and pulse until all ingredients are roughly chopped.
Scrape. Using a rubber spatula, scrape down the sides of the bowl and replace the lid.
Stream. With the machine running on low, slowly stream in the olive oil and process until just combined but still kind of chunky.
Stir. Stir in 1 tablespoon of the reserved sun-dried tomato oil from the jar and transfer the pesto to an airtight container.
How long will sun-dried tomato pesto stay fresh?
In an airtight container in the refrigerator, this homemade pesto will stay fresh for about 7-10 days. That gives you plenty of time to use it deliciously! Honestly, mine’s usually all gone and I’m making a new batch by day 3. For the freshest results and cutest presentation, try keeping the pesto in a glass jar with a tight lid.
What other recipes can I use my extra sun-dried tomatoes in?
If you happen to have any extra sun-dried tomatoes on hand, don’t waste them! Use them deliciously with some of my favorite easy recipes. My favorite Mediterranean Veggie Sandwich calls for sun-dried tomatoes, and this pesto would actually be a tasty addition to it as well! And if you like how creative I got with the sun-dried tomatoes in this pesto recipe, then you’re going to love Spinach and Feta Turkey Burgers with Sun-Dried Tomato Tzatziki Sauce.
I bought a food processor – what else can I make with it?
MORE PESTO! Just kidding – kind of! Besides pesto, there are plenty of other recipes I use my food processor for! Strawberry Coconut Butter is one of my favorite summertime go-to spreads to make in my food processor. I also love making recipes like Cauliflower Rice and Homemade Oat Flour in there, too!
While I’ve got you daydreaming of pesto, here are a few more of my favorite recipes!
Lemon Chicken Pesto Bowls, and an Aspiration to Build Bridges in This New Year
In times of division, finding our commonalities and what makes us unified is what is most nourishing to our collective soul being brothers and sisters to one another, in spite of our differences, brings wholeness and health to our being. And there's nothing like a good meal to enliven and bring souls together. We hope to inspire unity and wellness with this lemon chicken pesto bowls recipe—may it be prepared and shared with love.
There is a gentle yet undeniable prompting that this new year has whispered into my very soul, and I feel compelled to listen and to respond with humility yet unrelenting ferocity.
It is imploring me to truly begin afresh and anew, and to search my heart and my soul, those inner most sacred places, for the truest and most authentic version of myself, my best self.
This new year urges me to find out who I really am, what I am truly made of it implores me to long for more but more in the way of expecting the most that is possible from my self—expecting more love, compassion, truth, and more desire for unification with others to flow out of me and into the world that surrounds me.
I feel compelled to not settle, to no longer cope (a true four-letter word), but to put all of the fire and wind within me to work towards being an ingredient, however small, in the soothing salve that needs to gently and carefully be applied to our collective wounds and raw areas in order for some healing to take place.
I long to be a bridge builder, one that participates in actively seeking out those qualities that connect us to one another rather than separate us, as I am so very tired of our separation.
I long to search for those attributes that we share in common, those things that make each of us uniquely human and uniquely matter to one another, and that help us to form a bond, one that we all can rely on as we go forward into the future with all of our collective hopes and dreams to simply be loved.
The still quiet voice within me longs to shed all of those things that hold me back from being a bridge builder, that keep me from loving my fellow brothers and sisters in the fullest way possible I yearn to discard anything that keeps me feeling separated from my fellow human beings, and that keeps even a flicker of anger or resentment alive within me—it needs to be put down, to not be fed.
For me it's time to turn off anything that potentially breeds disconnect or stirs up frustration, and to cling rather to kindness, uplifting words, and anything else that will encourage and inspire us to work side by side, shoulder to shoulder, mingling our blood, sweat and tears, in spite of any differences we may have.
I want to learn what it is to answer anger with love because that is where true peace and freedom lies, where transcendence takes place, and where the heart begins to open and allow the light in after all, that is the point at which it becomes one of supple, soft and yielding flesh rather than one of stone.
Love, empathy, understanding, being slow to anger, and the willingness to be open to another are the ties that bind.
They are the little, individual planks in these bridges that needs to be built between us.
They are the ingredients that nourish and bring strength, health, and the most meaningful pleasure to our existence. Without them, we slowly disappear.
So in the spirit of health, strength and nourishment, in the spirit of connecting and coming together, I offer you a recipe to enjoy and share, and perhaps even bond with another over: lemon chicken pesto bowls with sun-dried tomato quinoa.
Here's to building bridges.
Taste what's good and pass it on.
Lemon Chicken Pesto Bowls with Sun-Dried Tomato Quinoa
by Ingrid Beer
Yield: Serves about 4
• 2 skinless, boneless chicken breasts, sliced horizontally to create 4 thinner cutlets
• Avocado (or olive) oil
• Black pepper
• 2 cloves garlic, pressed through garlic press
• ½ teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 ½ cups quinoa
• 2 ¾ cups chicken stock
• ½ cup sun-dried tomatoes (not packed in oil), julienned into strips
• Simple Pesto Sauce (recipe below)
• 2 tablespoons toasted pine nuts
-Place the chicken cutlets into a bowl, and drizzle over about 2 tablespoons of the oil, plus a couple of good pinches of salt and pepper add in the garlic, plus the lemon zest and juice, and toss to coat allow to marinate for at least 20 minutes (or even overnight if doing ahead).
-While chicken marinates, prepare your quinoa by rinsing it first in cold water add it to a pot along with the chicken stock, bring to the boil, then reduce heat, cover, and simmer for about 20 minutes or until the water is absorbed allow to sit for a few minutes before fluffing with fork, and spooning into a bowl.
-Add the julienned sun-dried tomatoes to the quinoa, and toss together set aside, keeping it warm.
-To grill your chicken, place your grill pan over medium-hight heat, and drizzle in a touch of the oil once hot, add in the chicken and grill until golden-brown, about 4 minutes per side remove and allow to rest for a couple of minutes before slicing the cutlets on the bias.
-To assemble your bowls, spoon some of the warm quinoa into a bowl, top with the sliced, grilled chicken breast, and drizzle some of the pesto sauce over the chicken sprinkle over some of the pine nuts, and serve. (*I like to add some steamed asparagus to this on the side as an extra veggie, but you can omit this, or use whatever veggies you like—peas, carrots, broccoli, etc.)
Simple Pesto Sauce Ingredients:
• 2 teaspoons lemon juice
• ½ teaspoon lemon zest
• 4 cloves garlic
• 3 tablespoons toasted pine nuts
• ¼ cup grated parmesan cheese
• ½ cup olive oil
• 4 ounces fresh basil, leaves only (*see note below)
(*To keep the color of your pesto a truer green, blanch the basil leaves for 30 seconds in water that has boiled plunge the leaves into ice water to stop them cooking, and then drain and pat them thoroughly dry proceed with recipe.)
-Add the lemon juice, zest, garlic, pine nuts, the parmesan cheese, plus 2 tablespoons of the oil to the bowl of your food processor, and process until blended add in a pinch or two of salt, and the basil leaves, and process together while drizzling in the rest of the oil, until smooth and well-blended check to see if additional salt is needed.
-Spoon into a covered container, and cover the pesto with a thin layer of oil cover and keep in fridge until ready to use (or for up to a week), but fresh is best for this recipe.
About Ingrid Beer
Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.
She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.
Heather's Quinoa Recipe
If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form. Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle - still tasty, and a good fit for this recipe.
a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.
*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.