Quinoa With Spring Vegetables & Kale-walnut Pesto
"This recipe might look long. Please don’t be intimidated. Something I’ve learned is how to set up a 'mise en place,' having all the necessary ingredients ready to just start cooking...."
INGREDIENTS
•
1 Tbsp Extra-virgin Olive Oil
•
1 Tbsp Unsalted Butter
•
1 Tbsp Shallots
•
1½ cup Quinoa
•
2 tsp Salt
•
3 cups Vegetable Stock or Water
•
½ cup Shelled English Peas
•
½ cup Asparagus Stems, woody bottoms removed and spears cut into 1/4" pieces
•
½ cup Fava Beans, outer pod removed, beans blanched
•
½ cup Shelled Walnuts
•
1 clove Garlic, peeled and chopped
•
1 Bunch Kale, washed and chopped, stems removed
•
5 Basil Leaves, stems removed
•
1 cup Extra-virgin Olive Oil
•
Kosher Salt & Cracked Black Pepper
•
½ Lemon, juiced
•
⅛ cup (2 Tbsp) Parmesan Cheese
•
2 Tbsp Canola Oil
•
2 Large Shallots, sliced thin
•
4 Basil Leaves, thinly sliced (chiffonade)
•
½ bunch Dandelion Greens, cleaned and bottom of stems removed
Comments & Reviews
Just A Pinch Sweepstakes