Thursday, July 29, 2010

Pesto Quinoa Salad with Roasted Red Peppers and Broccoli

1/2 C pest
1 bunch broccoli
2 roasted red peppers (see explanation how below, or buy jarred)
1 C cooked garbanzo beans
2 1/2 C quinoa
4 C water, or broth
1 t. salt

1. Add the quinoa, water and salt, to a medium size sauce pan. Bring to a boil, and then simmer for 15-20 minutes, or until tender.

2. Meanwhile, cut the broccoli into little florets. Lightly steam them in salted boiling water, so that they are bright green and slightly crunchy. Once done, drain the broccoli and run cold water over it.

3. Take the quinoa off the stove and let it cool. Once the quinoa is compelety cool, add the pesto, garbanzo beans, broccoli, and red peppers.

4. Toss to coat well, enjoy!

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