Barbeque season is upon us at last!!
I love this time of year. Eating Al Fresco (that’s OUTSIDE!!), hanging out with good friends, watching the kids play in our back yard with family friends until the sun goes down…
I often offer to bring a salad when invited to dinner at our friends’ houses. I love salads as much as the next nutritionist, but sometimes it’s nice to skip the leafy greens and feel like your salad has more substance. Next time instead of a classic leafy salad, try bringing this easy to make, delicious and nutritious quinoa salad. The added protein in the quinoa and edamame makes it a great option when you have vegans or vegetarians in the crowd. I think the pesto makes this quinoa “salad” stand out from others. You can make my homemade pesto recipe, or try one of my favourite store-bought brands of pesto, “Sunflower Kitchen”. I always try to have some of either in my fridge. Basil Pesto makes a healthy dressing, pasta sauce or dip.
Enjoy!
Shift Quinoa Pesto
What you need:
1 cup quinoa, rinsed and drained
2 cups water
1 tomato, diced
1/2 english cucumber, diced
1/2 cup shelled, cooked edamame (choose organic!)
3 tbsp basil pesto
What you do:
1. Cook quinoa according to directions. Remove from heat.
2. Boil frozen edamame according to directions. Drain and cool.
3. Add diced tomatoes, cucumber and cooled edamame.
4. Stir in 3 tablespoons of pesto.
5. Serve
Pesto Options:
1. In a pinch I use Sunflower Kitchen’s basil pesto
2. Homemade – easy as follows:
Shift Basil Pesto (non-dairy)
What you need:
1 clove garlic, minced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup sunflower oil
3 handfuls of fresh basil leaves, stems removed
1 handful (1/4 cup-ish) of sunflower seeds
What you do:
Place all ingredients in food processor (I use my Cuisinart mini prep) and blend until smooth. Keeps in fridge for up to a week.
