Vegetable Quinotto
VEGETABLE QUINOTTO
Serves 4
1 Tbsp olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 cup quinoa, rinsed
2 cups low sodium chicken broth
1/2 cup grated Parmesan
1/2 tsp salt
1/4 tsp ground black pepper
3 Tbsp pesto
1 cup heirloom cherry tomatoes, halved
2 cups chopped arugula
2 tsp fresh lemon juice
zest of 1 lemon, divided
salt & pepper to taste
1 Tbsp toasted pine nuts
2 Tbsp chopped fresh basil
1. In large saucepan, heat olive oil over medium heat. Add onion and saute until softened, 4 minutes. Add garlic and saute 1 minute.
2. Add broth and bring to a boil. Stir in quinoa, reduce heat to low and simmer until quinoa is tender, about 15 minutes. Stir in arugula, tomatoes and pesto. Simmer 2 minutes until heated through. Stir in Parmesan and season with salt and pepper. Top each serving with lemon zest, basil and toasted pine nuts.