Recently my family rented a cabin to celebrate my birthday. I was excited to be in charge of the food because nothing makes me happier than creating something delicious for everyone to enjoy. I had traditionally made this dish as a pasta salad, but decided to mix it up and use quinoa instead. While the men were a bit skeptical, it was a hit. I even hid some chopped vitamin rich veggies. Who knew grown men could be so picky. Good thing I love them! Enjoy.
1 box of quinoa
2 cups broth
1 cup pesto (I used delicious pesto from Olive Fusion in Breckenridge. I'd highly recommend it)
1/4 c olive oil
16 oz mozzarella pearls
1 chopped red pepper
1 chopped orange pepper
1/4 c chopped green onion
Chopped pepperonis, salami or prosciutto
First make sure to rinse your quinoa. Cook quinoa according to box directions. If you buy in bulk, bring broth to boil, add 2 cups quinoa. Bring to boil then cover and let simmer for 15 minutes. Drain quinoa the add pesto and oil mixture while still warm. Add remaining ingredients.
You can serve once it has chilled for 20-30 minutes in the fridge, or you can chill overnight to let the flavors absorb.
Great for a summer party, or just a change up for dinner. Eats great as a leftover as well.