Tuesday, October 18, 2011

Quinoa Salad with Sugar Snap Pea & Arugula Pesto

This salad fresh, delicious and gluten free!  This one's for you Ana, thanks for requesting it! xo

2 C Quinoa
3 C Chicken or Vegetable Stock
Bring to a boil, turn heat to low and cover for 15 minutes.  Let cool.

1 15 ounce can Black Beans, Drained
1 15 ounce can Corn, Drained, can also use 1 1/2 c fresh corn
1 15 ounce can Black Olives, Drained
1 Red Bell Pepper, chopped
1 Small Can Diced Green Chilies, Drained
2 C Cherry Tomatoes, Quartered

1 Bunch Scallions, Sliced thinly
1 C Cilantro, Roughly chopped
1 C Sugar Snap Pea & Arugula Pesto, more if desired

When quinoa is cool, place in a large bowl and add all ingredients except the pesto.  Toss to combine well.  Add pesto, taste for seasoning, add more pesto if needed.  Serve!

1 comment:

  1. Deb provided all the food for a weekend retreat I attended recently, and everything was amazing! So tasty, fresh, and healthy. Thanks for posting this recipe - I'm looking forward to trying it.