Parsley Pepita Pesto Quinoa, w/ Kalamata Olive, Caper, & Sundried Tomatoes
  • 1cup quinoacooked
  • 1/4cup capers
  • 1/2cup kalamata oliveshalved
  • 1/4cup sundried tomatoeschopped
  • ¼cup pine nuts
  • 1/2cup parsleydiced
  • 1recipe parsley pepita pestobelow
Parsley and Pepita Pesto
  • 1/3cup pepitastoasted, pumpkin seeds
  • 1cup parsleytorn off stems
  • 1clove garlic
  • 1 lemonzested and juiced
  • 1/3cup extra virgin olive oilplus 1/3more after combined sea salt
  1. Make one batch of quinoa (1 cup dried to 1 1/2 cup water cooked for 20 min.).
  2. Prepare the pesto (below.)
  3. Chop the olives, sundried tomatoes, and parsley, setting each aside.
  4. Coat the quinoa with about half the dressing and mix well. Add kalamata olives, capers, pine nuts and sun dried tomatoes and mix well. Before serving, mix in remaining pesto and garnish with some chopped parsley.
Parsley and Pepita Pesto
  1. Pulse in food processor (or Vitamix) until well-combined
  2. Add additional 1/3 cup olive oil and mix again (if necessary)
  3. Add in additional salt or lemon juice as needed