WHAT UP BLOG?! Sorry, it's been awhile, I've forgotten how to do this. I should probably not start by sounding like a tween. Is that how tweens sound? I'm a cool mom. ANYWAY. I've missed you guys! Last week, in New York, all I could think about were things I wanted to cook and share with you. Like this salad we ordered in our hotel room one night. It was so simple and delicious and I knew it would be easy to recreate and I was right. I'm usually right, except for when I'm wrong, which is most of the time.
Pesto Quinoa Salad
(Serves 6-8)
2 cups quinoa
4 cups water
2 T olive oil
2 small zucchini, diced
1 yellow pepper, diced
3 cups arugula, chopped
1 7oz. store-bought pesto, defrosted
Salt and pepper
In a medium-sized pot, combine water and quinoa and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes. Uncover, fluff with a fork, and remove from heat. Set aside. While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add zucchini and pepper and cook for 2-3 minutes. Add arugula and cook for another minute or so. Season with salt and pepper and remove from heat. In a large bowl, toss quinoa and vegetables and add pesto. Stir, and season with salt and pepper to taste.
