In my last post, I once again proclaimed my devotion to the nommy goodness that is pesto. Pesto is so amazingly delicious on its own, so you really can’t go wrong in how you choose to nom it. That being said, if you’re in need of a little inspiration, I’m here for you!
Not only do the hubby and I love our pesto, but we also are huge fans of quinoa. If you haven’t experimented with quinoa yet, you must!! It’s a great way to add a little more variety to your usual pasta and rice dishes. Plus, it’s super healthy and tasty!
On a side not, I like to cook my quinoa in yogurt whey to add a bit of extra creaminess (not to mention an extra boost of protein and nutrients), but you can certainly cook yours in water or broth.
So, what happens when you combine the flavorful burst of pesto with the satisfying goodness of quinoa??
This recipe happens. And, oh baby, is it fantastic!
Cauliflower Quinoa with Spinach Pesto
(Serves 4 to 6)
- 2 to 3 T virgin coconut oil
- 1 head cauliflower
- 1 red onion, peeled and coarsely chopped
- 10 oz. grape tomatoes
- 8 oz. mushrooms, sliced
- 2 tsp. ground oregano
- Sea salt, according to taste
- About 3 cups cooked quinoa (1 cup uncooked)
- 1/2 cup Spinach and Walnut Pesto
- Freshly grated Romano cheese for sprinkling, optional
Stir in the grape tomatoes, mushrooms, and spices. When the vegetables are tender, remove the pan from the heat. Mix in the cooked quinoa until the ingredients are well combined.