Pesto Spinach Quinoa Recipe

Name: Pesto Spinach Quinoa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 0.00 No unit
Cuisine: American
Ingredients: 1 Tbsp. ghee or choice of fat (butter, olive oil, avocado oil, etc.); 2 cups quinoa; 2 cups Santa Maria Sea Salted BBQ Rub; 2 cups *4 cups vegetable stock; 1/4 cup sun dried tomatoes, chopped; 4 cups spinach; 6 Tbsp. pesto; 3/4 cup Parmesan cheese; 3/4 cup Crushed Aleppo Chiles

YIELD
4 to 6 servings

TIME
Active Prep: 5 min
Cook: 30 min

THANKS TO
Abbey Cochran, Savory Spice—South End/Charlotte, NC

NUTRITION

Gluten-Free

Nut-Free

Vegetarian

YIELD
4 to 6 servings

TIME
Active Prep: 5 min
Cook: 30 min

INGREDIENTS

1 Tbsp. ghee or choice of fat (butter, olive oil, avocado oil, etc.)
2 cups quinoa
1 Tbsp. Santa Maria Sea Salted BBQ Rub
4 cups vegetable stock
1/4 cup sun dried tomatoes, chopped
4 cups spinach
6 Tbsp. pesto
3/4 cup Parmesan cheese
1 tsp. Crushed Aleppo Chiles

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DIRECTIONS

In a medium saucepan, melt the ghee or choice of fat over medium-high heat. While ghee is heating, rinse the quinoa in a fine-mesh strainer. Shake out excess water. Add quinoa to the saucepan and toast for 1 to 2 min., stirring constantly. Mix in Gourmet Santa Maria and stock. Bring to a boil, cover, and reduce to the lowest setting for about 30 min. or so until all the liquid is absorbed. Fluff the quinoa with a fork before adding remaining ingredients. Once fluffed, add in sun dried tomatoes, spinach, pesto, Parmesan, and Aleppo Chiles. Stir until spinach is wilted, pesto is incorporated, and Parmesan has melted. Serve immediately. Garnish with more cheese if desired.

SERVING SUGGESTIONS

Serve with roasted chicken or grilled steak.

THANKS TO
Abbey Cochran, Savory Spice—South End/Charlotte, NC

NUTRITION

Gluten-Free

Nut-Free

Vegetarian