Sunday, May 16, 2010

Asparagus Pesto Quinoa with Tomatoes

Nothing says summer quite like asparagus and tomatoes.  I used slow-roasted tomatoes, but you could easily use fresh tomatoes or sun-dried tomatoes.

Asparagus Pesto Quinoa with Tomatoes

1 cup quinoa
10 cocktail tomatoes slow-roasted/1 pint cherry tomatoes/1 cup sun-dried tomatoes
1 lb asparagus (or 1 bundle guesstimated)
1/2 cup pecans (less if you're using pre-chopped pecans)
2 cloves garlic (roasted or raw)
1/2 tsp salt
1/2 cup olive oil
2/3 cup grated Parmesan
fresh cheese curds/feta cheese/goat cheese

1. Preheat oven to 450F.
2. Cook quinoa according to package instructions.
3. Trim asparagus and place on a pan.  Drizzle with olive oil.  Roast in oven for 10 - 15 minutes.
4. Combine pecans, garlic, and salt in food processor.  Chop until fine.
5. Add in olive oil and roasted asparagus.  Chop, leaving the asparagus slightly chunky.
6. Mix in Parmesan and combine with cooked quinoa.
7. Serve pesto quinoa with tomatoes and cheese to taste.

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