Quinoa Pesto Main Dish Salad
This is a quick and easy one dish supper that takes advantage of the bumper crop of late season tomatoes and basil. ~ Glyn
2 C quinoa, cooked drained and cooled
4 C water or vegetable broth
1 quart grape tomatoes, halved
1 medium sweet white onion, finely diced
1 C pesto
1 C pitted greek olives, sliced
1 15 oz can artichoke hearts, drained and coarsely chopped
Salt and Pepper to taste
1 lb frozen small bay scallops (optional) cooked and drained according to package directions.
Prepare the quinoa and let it come to room temperature. Prepare the Pesto. Halve the tomatoes, chop the onion, slice the olives and chop the artichoke hearts. Combine all ingredient, stir, adjust the seasoning and let sit for about 30 minutes before serving. If using the scallops, add them just before serving.
If you prefer a more traditional dressing, just add wine vinegar or lemon juice at the last. Glyn