Tonight for dinner I decided to try the Quinoa with Spring Vegetables and Walnut-Kale pesto recipe from this new blog I’ve been reading, Gluten Free Girl and Chef. I adapted the recipe to what I had on hand, and produced something that I think uses the structure of the original, but with a bit different result. I think the key to this recipe is the pesto. You can play with the other details to put more flavor into them, or you can keep it simple and serve a dollop of the pesto over simply cooked quinoa and steamed veggies. I’ve also made a vegan version of this by using a bit of nutritional yeast to replace the romano cheese. Here’s a link to the original posting.
Here’s my version, devoured by my quinoa skeptic husband:
Quinoa and broccoli with cilantro-kale pesto
For the Quinoa:
1/2 yellow onion
1/2 Tbsp Butter or Earth Balance
1-2 Tbsp olive oil, more if needed when you add the Quinoa
1.5 cups quinoa, rinsed
3 cups veggie stock (I used Imagine Foods No-Chicken Broth)
1/2 tsp salt
For the Pesto:
1/2 cup pecans
1-2 cloves garlic
1/2 bunch or more cilantro
1 bunch lacinato kale, aka Dinosaur Kale, or any other kale
1/2-3/4 cup olive oil
juice of 1/2 a lemon
optional: 1-2 tbsp grated romano or parmesan cheese (or, add 1 tsp nutritional yeast for vegan version)
Salt and fresh-ground pepper
For the Veg:
2-3 crowns of steamed broccoli florets
1/2 yellow onion
1/2 bunch cilantro
To make Quinoa:
Add butter and olive oil to a hot pan, and add onions when butter has melted. Saute until tender, then add rinsed quinoa. Saute until quinoa is dry and smells slightly toasty, adding more olive oil if needed to keep quinoa from sticking. Add 3 cups of stock and 1/2 tsp or more of salt. Put the lid on the pan and bring to a boil. Reduce heat to a simmer and cook for 12 minutes. Removed lid when done to let some of the steam out.
To make pesto:
Puree pecans and garlic in food processor until uniformly chopped. Add cilantro and kale (you might need to add it in several small bunches). Puree until everything is uniform and drizzel olive oil in while machine is running. Scrape down the sides of the bowl to make sure the pesto is uniform. Add more olive oil if necessary to achieve a silky pesto consistency. Add optional romano or parmeson and lemon juice, blend. Taste for salt and pepper.
To prepare veggies and bring it all together:
Saute the other 1/2 onion in olive oil. When it starts to soften, add cilantro and toss briefly. Add steamed broccoli and toss until reheated. Add quinoa and peraps a bit more olive oil, gently stirring to combine and maybe brown some of the quinoa.
To serve: either toss quinoa/veggie mixture with all of the pesto, or spread a small amount of pesto on the plate, and top with the quinoa-broccoli mixture. Top with 2-3 tablespoons of kale pesto, or to taste. Top with some grated cheese, if desired.