Description
A refreshing and nutritious dish featuring quinoa, vibrant summer vegetables, and a zesty basil-pistachio dressing.
Ingredients
Scale
For the Crust:
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, diced
- 1/2 cup fresh basil leaves
- 1/4 cup shelled pistachios
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Rinse quinoa under cold water, then combine with water in a pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
- While the quinoa cooks, blend basil leaves, pistachios, olive oil, lemon juice, salt, and pepper until smooth to make the dressing.
- In a large bowl, mix cooked quinoa, cherry tomatoes, zucchini, and bell pepper. Drizzle with the basil-pistachio dressing and toss to combine.
Notes
You can customize the seasonings to taste.