Pesto Quinoa Pilaf

1. 1

   In a large serving bowl, mix the pesto in with the warm quinoa. Set aside.

2. 2

   Saute the veggies in a little olive oil until the zucchini is just tender and the onions are just soft. Keep an eye on the garlic so it doesn't get too brown.

3. 3

   Push the veggies off to the side and then quickly toast the pine nuts in the middle of the pan.

4. 4

   Add about 1/4 cup of the fresh basil and stir to mix the veggies and pine nuts well and wilt the herbs.

5. 5

   Add the veggie and herb mix to the quinoa and mix well. Add the cheese and mix well to melt thoroughly.

6. 6

   Garnish with the rest of the fresh basil chiffonade just before serving. Pass more cheese when serving, if desired. Can be served warm or at room temp.

* Per serving · 4 servings · Values may vary.

No additional tips available.