Quinoa with Mint Pesto

Quinoa:
1 cup dried quinoa
2 cups water
1 tsp salt
Place in pot, bring to a boil, cover, reduce heat. The water should be absorbed and the quinoa ‘fluffy’ in about 15-20 minutes.

Pesto:
1 cup mint leaves
3 cloves garlic
1/4 cup toasted slivered almonds
1/4 cup shredded parmesan cheese
1/4 cup olive oil
Process in cuisinart until you like the consistency (I kept it a little grainy). Salt and pepper to taste

Mix pesto into quinoa
Add vegetables (We used Tatsoi and Mizuna leaves)
1 can drained garbanzo beans
zest of 1/2 lemon
Top with a little parmesan

–Adapated from Tiramisusu and prepared at St. Lydia’s by Richard on June 26