Forgive the terrible phone photo! Originally we had planned on a recipe from 101 cookbooks, but this meal ended up being a last minute, throw whatever’s in the fridge together, and get it on the table asap kind of dinner. And it turned out fantastic! I love making quinoa when we’re tight on time, but looking for something healthy. And adding the pesto to our regular combo of veggies plus grain really gave it a punch. This time we used a Sicilian pesto, which uses parsley instead of basil, and the flavor had a bit more of a bite. The roasted tomatoes add a bit of a sweetest that balances nicely.
Quinoa, Pesto and Roasted Vegetables
adapted from 101 cookbooks
4 tablespoons olive oil
1 teaspoon of fine grain sea salt
Freshly ground pepper
1 small onion, diced
3 cups cooked quinoa
2 small zucchini, chopped
1/3 cup pesto
1 cup cherry tomatoes
1/4 cup freshly grated Parmesan
1/3 cup sliced fresh basil
Preheat the oven to 400°F.
On a rimmed baking sheet, toss the tomatoes, 2 tablespoons of the oil, 1 teaspoon salt, and a few grinds of pepper. Roast the tomatoes until they begin to burst, about 30 minutes.
Meanwhile, heat the other 2 tablespoons of olive oil over medium heat. Stir in the onion and cook 10 minutes, add the zucchini and cook until soft, about 5 more minutes. Remove from heat, stir in the pesto, quinoa, and roasted tomatoes. Top with the Parmesan and a healthy handful of basil.