NEVER let a good pesto go to waste! I made this with the leftovers that I had from my Beet Top Pesto. And MAN am I happy that I did. Toss in some homegrown tomatoes for a special treat.
Pesto Quinoa Salad
3 cups vegetable broth
1 1/2 cups dried quinoa, rinsed well
5 Tbsp pesto of your choice
2 cloves garlic, pressed and finely minced
1 1/2 cups chopped tomatoes
1/2 cup chopped onion
1/4 cup fresh basil leaves, chopped if desired
2 oz shredded Parmesan cheese
Bring vegetable broth to a boil in a medium saucepan. Add quinoa and cook at a low boil for 15 minutes, or until the broth is absorbed. Remove from heat and stir in the pesto.
Place quinoa in a large bowl in the refrigerator for 3 hours to chill completely.
Add remaining ingredients, stir well and serve.
Nutrition Info per 1/2 cup: 137 calories, 5 g fat, 7 g protein, 16 g carbohydrates, 3 g fiber