Pesto Quinoa Salad

WHAT UP BLOG?!  Sorry, it's been awhile, I've forgotten how to do this.  I should probably not start by sounding like a tween.  Is that how tweens sound?  I'm a cool mom.  ANYWAY.  I've missed you guys!  Last week, in New York, all I could think about were things I wanted to cook and share with you.  Like this salad we ordered in our hotel room one night.  It was so simple and delicious and I knew it would be easy to recreate and I was right.  I'm usually right, except for when I'm wrong, which is most of the time.  

Pesto Quinoa Salad

(Serves 6-8)

Printable Recipe

2 cups quinoa

4 cups water

2 T olive oil

2 small zucchini, diced

1 yellow pepper, diced

3 cups arugula, chopped

1 7oz. store-bought pesto, defrosted

Salt and pepper

In a medium-sized pot, combine water and quinoa and bring to a boil.  Cover, reduce heat to a simmer and cook for 15 minutes.  Uncover, fluff with a fork, and remove from heat.  Set aside.  While quinoa is cooking, heat olive oil in a large skillet over medium heat.  Add zucchini and pepper and cook for 2-3 minutes.  Add arugula and cook for another minute or so.  Season with salt and pepper and remove from heat.  In a large bowl, toss quinoa and vegetables and add pesto.  Stir, and season with salt and pepper to taste.