Spice in the Kitchen: Basil Walnut Quinoa Pilaf

Basil from my garden. Tomatoes from Sharon's garden (thanks!).
I'm on a gluten-free diet for a few weeks while I take a course of herbal medicines. This was the first vegan, gluten-free dinner of the "fast" and it was actually pretty good! This is less of a recipe and more of a meal idea for you to play around with and tailor to your own tastes and ingredients on hand.

Basil Walnut Quinoa Pilaf  Recipe (vegan)

  • Cooked quinoa (1 cup of dried quinoa feeds about 4 as a main entree)
  • Pesto of your choice (I pulsed walnuts, olive oil, salt and basil until it became a smooth paste.)
  • Finely chopped veggies of your choice (I used orange and red peppers, asparagus, yellow and green squash and broccoli rabe.)
  • Fresh chopped tomatoes
  • Chopped walnuts

  1. Cook quinoa according to package directions and make pesto. Combine quinoa with pesto.
  2. Saute veggies in olive oil and garlic (or hing). Add salt and pepper to taste.
  3. Mix quinoa/pesto mix with cooked veggie medley.
  4. Top each serving with lots of fresh chopped tomatoes and a sprinkling of walnuts.

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