This recipe can easily be doubled for larger groups. Pesto freezes well, so consider making the pesto portion of this recipe ahead of time and freezing it for future use.
Ingredients
- 2 cups cooked quinoa (prepared in advance)
- 1 cup basil, coarsely chopped
- 1 clove garlic, peeled and coarsely chopped
- 2½ tablespoons pine nuts (optional: toasted)
- ¼ cup extra-virgin olive oil
- 2½ tablespoons grated parmesan cheese
- Salt
- 1 cucumber, peeled, seeded, and diced
- ½ pint cherry tomatoes
- Freshly ground black pepper
Preparation
Combine the basil, garlic, pine nuts, olive oil, parmesan, and a pinch of salt in a blender and whiz until you have a smooth, glistening pesto. You should have about half a cup. Start by folding just a couple of tablespoons of pesto into the cooked quinoa and have a taste. Add more until it’s just right for you.
Throw the cucumber and cherry tomatoes into the quinoa, toss the whole lot together well, and season to taste with salt and pepper. We have found that chopped red onions, bell peppers, chickpeas, feta, and grated lemon zest are fun additions if you fancy adding some more crunch and zip to this salad.
About this recipe
Recipe created by Janna Morishima, a volunteer at the Metuchen Farmers’ Market. Originally appeared in Edible Jersey’s Farmers’ Market Cookbook.
