(courtesy of Janna Morishima, a volunteer at the Metuchen Farmers Market. Originally appeared in Edible Jersey’s Farmers’ Market Cookbook. Serves 4 as side dish)
This recipe can easily be doubled for larger groups. Pesto freezes well, so consider making the pesto portion of this recipe ahead of time and freezing it for future use.
Prep time: 15 minutes
2 cups cooked quinoa (prepared in advance)
1 cup basil, coarsely chopped
1 clove garlic, peeled and coarsely chopped
2½ tablespoons pine nuts (optional: toasted)
¼ cup extra-virgin olive oil
2½ tablespoons grated Parmesan cheese
Salt
1 cucumber, peeled, seeded, and diced
½ pint cherry tomatoes
Freshly ground black pepper
Combine the basil, garlic, pine nuts, olive oil, Parmesan, and a pinch of salt in a blender and whiz until you have a smooth, glistening pesto. You should have about ½ cup. Start by folding just a couple of tablespoons of pesto into the cooked quinoa and have a taste. Add more until it’s just right for you. Throw in the cucumber and cherry tomatoes, toss the whole lot together well, and season to taste with salt and pepper. We have found that chopped red onions, bell peppers, chickpeas, feta, and grated lemon zest are fun additions if you fancy adding some more crunch and zip to this salad.
