In my effort to appease my husband’s ever increasing demand for the consumption of quinoa, here is another way to serve it. Quinoa is a nutty, crunchy, delicious grain that is high in both fiber and protein. We would all do well to replace both rice and pasta in our diet with quinoa – even if our husbands do not demand it!
Red Quinoa with Parsley Hazelnut Pesto (makes 3 cups)
1 ½ cups Red Quinoa
- 1 cup loosely packed flat leaf Italian Parsley leaves
- 2 cloves roasted garlic
- 1 tablespoon Cotija cheese, crumbled
- ¼ cup olive
- 1 tablespoon roasted hazelnuts
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Heat water in a medium saucepan to boiling. Add 1 teaspoon salt. Add quinoa, reduce heat to a fast simmer and allow to simmer uncovered 10-12 minutes. The kernels should just start to separate. Drain but save the cooking liquid. Place quinoa in a fine mesh strainer. Place back over the cooking liquid in the medium saucepan and steam the quinoa (tightly covered) for an additional 10-12 minutes.
To roast the hazelnuts put them on a sheet pan in a 350 degree oven for 7 minutes until they are golden brown. To roast garlic preheat to 300 degrees. Place garlic in center of tinfoil square. Pour olive oil over the garlic. Sprinkle lightly with salt and pepper and dried herbs (if desired). Tightly close the foil. Place garlic in oven and roast for 50 minutes. Allow to cool slightly. Remove roasted cloves from skins.
Place all of the ingredients EXCEPT THE QUINOA in a mini chopper and process until smooth.
Toss the cooked quinoa with the dressing. Serve.