Pesto-Infused Quinoa with Veggies
1 cup quinoa
2 cups vegetable broth
1/2 cup frozen peas
2 generous tablespoons basil pesto
2 medium tomatoes, chopped
1/2 cup red bell pepper, diced
salt and pepper, to taste
1. Rinse quinoa. Bring broth and quinoa to boil in a saucepan. Cover and simmer for 15 minutes, or until all the moisture is absorbed.
2. Cook peas according to desired tenderness. Remove quinoa from heat and stir in pesto.
3. Mix in veggies, and add salt and pepper to taste.
Feel free to experiment with different veggies and spices. Goes well with sauteed vegetables or on its own as a simple and quick light dinner.
Source of recipe: This recipe was modified from one my friend makes all the time.