Pesto & Tomato Quinoa Salad Recipe
Place quinoa and 2 1/4 cups of broth in a saucepan. Bring to a boil. Reduce heat to low, cover and simmer until broth is absorbed, about 15 minutes. Set aside and let cool.
Preheat barbecue to medium-high.
Combine basil, olive oil, pine nuts, garlic, Parmesan, salt and pepper in a blender. Blend until smooth. Add remaining 1/4 cup of broth and blend to combine.
Combine tomatoes, mozzarella and onion in a large bowl. Add quinoa and pesto and toss until evenly mixed.
Place lemon on barbecue and cook until grill-marked, about 3 to 4 minutes. Serve salad on a platter. Squeeze lemon over salad just before serving.
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Last updated: February 21st, 2021
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