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)
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.
3 comments:
This looks delicious. I'm all about quinoa these days. Thanks for sharing. And the kitchen looks amazing so far. Congrats!
Grain salads! Love, love, love. I've been into israeli couscous lately, but I'll give this one a try!
I made this tonight! It was *delightful.* I used red quinoa, so the texture wasn't quite as "fluffy" as I think I would have liked it, but it still tasted amazing.
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