How To Make Pesto Quinoa with Toasted Almonds
Deliciously herby bites of pesto and crunchy toasted almonds adds a medley of flavor and texture to this light pesto quinoa dish!
Serves:
Ingredients
- 1tspextra-virgin olive oil
- 2cupsquinoa
- 2¾cupschicken broth,unsalted
- ½tspsalt
- ¼cuppesto
- ½cupalmonds,sliced
Instructions
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In a medium saucepan, heat oil over medium heat. Stir in the quinoa. Cook for about 7 minutes, until golden, stirring occasionally during the first 5 minutes and more frequently during last 2 minutes of cooking.
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Add the chicken broth and salt; bring to a simmer. Reduce heat to low and cook, covered, for about 15 minutes, until quinoa is just tender.
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Remove from heat and fluff with a fork; stir in the pesto.
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Transfer the quinoa to a serving bowl and serve warm or at room temperature, topped with toasted almonds. Enjoy!
Nutrition
- Calories: 361.45kcal
- Fat: 15.03g
- Saturated Fat: 1.79g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.86g
- Polyunsaturated Fat: 3.65g
- Carbohydrates: 43.70g
- Fiber: 5.65g
- Sugar: 2.26g
- Protein: 13.86g
- Cholesterol: 4.19mg
- Sodium: 443.39mg
- Calcium: 81.01mg
- Potassium: 521.93mg
- Iron: 3.55mg
- Vitamin A: 1.67µg
- Vitamin C: 0.22mg
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