Quinoa with Pesto Corn and Tomatoes Recipe

Name: Quinoa with Pesto Corn and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil, Divided; 3 cloves Garlic, Minced; 1- 1/2 cup Quinoa, Rinsed And Drained; 2- 1/2 cups Vegetable Broth; 6 Tablespoons Vegan Pesto, Divided; 1/2 whole Onion, Diced; 3 whole Ears, Corn, Cut Off The Cob; 1 pint Cherry Tomatoes, Halved; Salt And Pepper, to taste; 1 Tablespoon Slivered Fresh Basil, For Garnish (optional)

Servings: persons

1 Tablespoon Olive Oil, Divided
3 cloves Garlic, Minced
1- 1/2 cup Quinoa, Rinsed And Drained
2- 1/2 cups Vegetable Broth
6 Tablespoons Vegan Pesto, Divided
1/2 whole Onion, Diced
3 whole Ears, Corn, Cut Off The Cob
1 pint Cherry Tomatoes, Halved
Salt And Pepper, to taste
1 Tablespoon Slivered Fresh Basil, For Garnish (optional)

1
In a pot heat half the olive oil and add garlic and quinoa.
2
Cook, stirring frequently, until quinoa is lightly toasted, 3-4 minutes.
3
Add broth, bring to a boil, reduce heat and simmer covered for 15-20 minutes or until quinoa is cooked through.
4
Add 2 tablespoons pesto to the quinoa and mix.
5
In a saucepan, heat remaining oil over medium heat and add onions.
6
Cook 2-3 minutes and then add corn.
7
Continue to cook 3-4 minutes and then add cherry tomatoes.
8
Cook 3-4 minutes and then add remaining pesto.
9
Reduce heat to low and simmer, stirring occasionally.
10
Add salt and pepper to taste.
11
Toss quinoa with pesto mix and serve hot or cold.
12
Sprinkle with fresh basil if desired.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, Divided, 3 cloves Garlic, Minced, 1- 1/2 cup Quinoa, Rinsed And Drained, 2- 1/2 cups Vegetable Broth, and more.

Yes, Quinoa with Pesto Corn and Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa with Pesto Corn and Tomatoes

How did you like this recipe?

Frequently Asked Questions