From my friend Rosario a peruvian recipe with an italian twist.
Quinoa (pronounced KEEN-wah) has the highest nutritional profile and cooks the
fastest of all grains. Fully gluten-free it’s an extremely high energy grain (actually a seed) that has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. Contains all eight amino acids to make it a complete protein. High in B Vitamins, iron,zinc,potassium and Vitamin E.
Rosario is a professional chef who believes that food is one of our greatest pleasures. She gives priority to freshness and high-quality of the ingredients. She’s not only an incredible cook, but also an artist: lots of time is dedicated to the visual presentation of her dishes, that really look like masterpieces. http://www.manukcatering.com/
Quinoa and Pesto, a peruvian recipe with an italian accent.
- cooked quinoa - 2-3 cups
- pesto -
- toasted pine nuts - 2 tablespoons
- grape tomatoes or regular t. - 1/2 cup
- lime juice salt, and olive oil - 1
- avocado - 1-2
- baby arugula -
- chopped basil (in case you don't have pesto available) -
- chopped tofu -
- chopped feta -
- sliced sweet radish -
- cooked and chopped green beans -
- salt and pepper (opt.) - to taste
To the cooked and cooled quinoa add pesto, salt,olive oil, lime juice and gently mix.
Add half of the toasted pine nuts, baby arugula and grape tomatoes. (toast pine nuts low temperature in the oven or on a skillet for a few minutes).
Serve in a bowl and garnish with the remaining toasted pine nuts
1. mix quinoa with the pesto sauce and the lime (lemon) juice, then add the sliced avocado and the chopped tomatoes. Add salt and olive oil if needed. Garnish with black sesame seeds
2. mix quinoa with the pesto and lemon juice, then add the finely sliced radish, the cooked green beans (previously cut into small pieces) and the diced tofu. Salt and olive oil.Garnish with toasted pine nuts or sesame seeds.