Basil Pesto and Tomato Quinoa

Versatile and easy, that’s what this dish is.  It’s great as either a main dish or a side dish and it only takes about 25 minutes to make.  On top of that, it’s gluten free and if you use vegetable stock it’s also vegetarian.  If that weren’t enough for you, it also tastes great hot, room temperature or chilled.  That makes it the perfect dish for lunch or to take to a potluck, since you don’t have to worry about heating it up.

Have I convinced you yet?  If all that wasn’t enough, let me finish by saying that it also tastes great!  The pesto adds so much flavor and the cheese makes it….well…..cheesy.  Then between the quinoa, tomatoes and bell pepper you’ve got a powerhouse of nutrition.  It’s a winner all the way around!

Basil Pesto and Tomato Quinoa

• 1 cup quinoa, uncooked
• 2 cups chicken or vegetable stock
• 1 red bell pepper, chopped
• 1 (15 oz) can tomatoes, well drained
• 3/4 cup prepared basil pesto
• 1/4 cup grated parmesan

Rinse quinoa well.

Combine quinoa, chicken stock and bell pepper in a small sauce pan.

Bring to a boil, reduce heat and simmer for 15-20 minutes, until all of the stock has been absorbed.

Stir in tomatoes, pesto and parmesan, making sure it’s all well combined.

Serve hot, room temperature or chilled.

ENJOY!