Quinoa with Hazelnut Parsley Pesto
feel free to use any other green veggie if you’re no Brussels sprout fan. it’s ok: its skin is thick enough by now to handle the rejection with grace and dignity. (as well as some pepper spray, for good measure…)
serves about 3:
the pesto:
1/4 cup hazelnuts (feel free to toast them for extra oomph! preheat oven to 350F, place hazelnuts in a baking pan in a single layer, bake for 10-15 minutes until lightly colored. wrap in a towel and leave covered for about a minute, to steam. rub with towel to remove as much of the skin as possible, let cool.)
1 big or 2 smaller clove(s) garlic, pressed
2 T freshly squeezed lemon juice
generous pinch coarse sea salt
1 bunch curly parsley, stemmed = about 1 1/2 cup, super packed
2 T extra virgin olive oil – you might need up to 2 T more to get a paste-like concoction so that the pesto isn’t too dry.
in a food processor, combine hazelnuts, garlic, and lemon juice. pulse several times to grind the nuts.
add salt and parsley, process for a minute. drizzle EVOO (shut it with the Rachael Ray comments, or I will throw tomatoes at you) and process until well combined, scraping the sides with a rubber spatula to make sure all’s well mixed.
set aside.
the quinoa:
1 cup quinoa, well rinsed
2 cups pure water
bring water to a boil in a medium saucepan. add quinoa and cook on medium heat, uncovered, for 10 minutes. drain quinoa, spread on a Silpat or cookie sheet to let cool.
combine pesto with quinoa in a large bowl.
the sprouts:
about 10 Brussels sprouts (trimmed, cleaned and quartered)
pinch coarse sea salt
1 T grapeseed oil (or favorite oil)
1/4 cup chopped white onion
juice of half a lemon
squirt of sherry wine if needed, to deglaze (water would work too if you’re in a pinch)
in same medium saucepan used to cook the quinoa, heat oil and onion, cook until translucent, on medium heat.
add Brussels sprouts, lemon juice, and salt, cook until tender, about 5-7 minutes.
add a squirt of sherry if the sprouts stick a bit, to deglaze.
stir into quinoa pesto. serve warm, or at room temperature.
hiphostess said,
June 5, 2008 at 7:29 pm
Looks delicious. I love quinoa and am always looking for new things to mix in. Your pesto gives it a beautiful color. I also have a quinoa recipe on my blog and someone asked me if they still need to rinse Bob’s Red Mill brand quinoa (which says it is already rinsed with the bitter layer washed away). I have never used that brand but it sounds like you have. So do you always rinse your quinoa or do you skip the rinse if it says it is prerinsed? Thanks!
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Celine said,
June 5, 2008 at 7:31 pm
I actually don’t use Bob’s Red Mill’s quinoa, I just want him for his cooking instructions! ;)
but yeah, I always do the rinsing bit: I buy mine from Trader Joe’s and I don’t think it comes pre-rinsed.
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Bianca- Vegan Crunk said,
June 5, 2008 at 7:54 pm
Mmmmm….quinoa and Brussels….I always forget to look at the recipes in the ads. I guess I should start.
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ruby red vegan said,
June 5, 2008 at 8:03 pm
Thanks for the great idea, Celine! I’ll have to try this way of boiling quinoa, too. I like that it’s quicker. And hazelnut pesto?! This makes me happy because I actually have hazelnuts on hand. :)
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shellyfish said,
June 5, 2008 at 8:36 pm
I must be kinda slow..this is the only way I know how to cook quinoa unless I’ve put it in a casserole or something…
This sounds so Home & Garden, so fancy! Geeze you little gourmet you!
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Celine said,
June 5, 2008 at 8:46 pm
I’m used to the cooking time being a bit longer, Shell. something like – simmer covered with a lid, for 15-20 minutes. and then let it sit for another 10 minutes (still covered), fluffing it with a fork at the end. that or using a rice cooker, of course.
anyway: 10 minutes/uncovered/no fluffing/spreading on something sounds revolutionary to me which means you’re not slow, but in advance!
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VeggieGirl said,
June 5, 2008 at 9:30 pm
that is DEFINITELY the most innovative and delicious-sounding pesto recipe I’ve EVER seen. Yum!
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Romina said,
June 5, 2008 at 10:16 pm
Gosh this looks so good! I love everything in it! But I always fail at cooking brussel sprouts, I’ll have to give ‘em another shot.
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Kristin said,
June 5, 2008 at 11:45 pm
Bob’s red mill quinoa is pre-rinsed. I love it. Unfortunately I have to order it online from Bobs. To help with shipping costs, I order a ton of nutritional yeast at the same time.
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Sheltie Girl said,
June 5, 2008 at 11:47 pm
This is fabulous recipe for quinoa. I love the hazelnut pesto that you’ve put with it.
Natalie @ Gluten A Go Go
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Ricki said,
June 6, 2008 at 1:22 am
I happen to love brussels sprouts. . . and any pesto (especially with hazelnuts!) is okay in my books!
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Vegan on STAGE said,
June 6, 2008 at 2:57 am
god I love sprouts!!!! I serisouly think theyre good in ANYTHING!!
OH BY THE WAY I MADE YOUR CHOCOLATE MOUSSE!!!!
IT is by far the most decadent desert I’ve had in a long time! (i found a peanut butter substitute I can have!!!!!)
Thanks for the great recipes and food ideas!!!!
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magpie said,
June 6, 2008 at 4:29 am
I adore Brussels sprouts… definitely won’t be subbing them out! This looks really good.
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happy herbivore said,
June 6, 2008 at 4:52 am
Ooh… I thought about trying to figure out a quinoa pesto — but you took the guess work out! and you added brussels. YUM. I heart you Celine
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Silvia said,
June 6, 2008 at 5:24 am
even if always the last one to write you..maybe because of the hours of difference between us..but I’m always here honey to tell you how great you are!
Thanks this recipe is fantastic for me as I’m a big fan of brussels sprout!
:-D
a kiss
Silvia
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jd said,
June 6, 2008 at 7:53 am
Hello, beautiful! What a gorgeous picture!
I can NOT wait to try this recipe – thanks :)
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Mihl said,
June 6, 2008 at 7:56 am
GENIUS!
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Cecilia said,
June 6, 2008 at 8:11 am
wow hazelnut pesto – SLURP!!! sounds insanely good to moi!! Quinoa + pesto = heaven …. you = genius…. :0) Have a jolly good day! p.s: what do you feed your brain daily to concoct such great recipe ideas?!!
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sarchan said,
June 6, 2008 at 3:41 pm
Coincidentally, I just made a Parsley-Mint Pesto last night for dinner. Nothing against brussels–their just not in season here right now–I’d like to try your pesto version with asparagus.
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Celine said,
June 6, 2008 at 3:42 pm
I wish I loved mint. I can only accept it in toothpaste, alas.
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vegan addict said,
June 6, 2008 at 4:40 pm
Oh…perhaps now it a good time for me to make friends with the b-sprout. Your meal looks deliciously pretty. Just a guess, but you could probably ship it in the mail…ummm…postpeople don’t mind.
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Smita said,
June 6, 2008 at 4:59 pm
That hazelnut pesto sounds GREAT – very intrigued…
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Patricia Scarpin said,
June 6, 2008 at 5:46 pm
That looks great, Celine. I love the idea of adding pesto to quinoa!
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jessy said,
June 6, 2008 at 7:33 pm
i love quinoa, i love brussel sprouts, and i love pesto. so i’m love’n this recipe, too!
thanks, Celine! i’m totally making this one! and hazelnuts? hot damn!
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Sophie said,
June 7, 2008 at 3:06 am
I just nominated you for an award on my blog…finally :P!
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melisser said,
June 7, 2008 at 6:36 pm
Ooh, that sounds phenomenal!
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Kelleen - Picks Over Peas said,
June 8, 2008 at 1:49 am
I adore quinoa and have never heard of cooking it this way, so will have to try. And of course I’m a brussel sprout addict so am thrilled to have another b.s. recipe to try! Your photos are gorgeous as always…I just love visiting your blog!
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tuimeltje said,
June 8, 2008 at 1:11 pm
Looks great. Lovely colour. Nice way to use Brussels sprouts, too. I love those things.
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warriorwitch said,
June 8, 2008 at 3:19 pm
thank you, I need more quinoa recipes. I eat a lot of it since I can’t eat pasta, bread, chips, potatoes, corn or anything else good.
thanks
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Cakespy said,
June 9, 2008 at 1:41 am
Wonderful! I love brussels sprouts–so, so, so much that you might not believe I have a cake website by the way I eat them. This looks like a great new way of making them, esp. since Mr. Cakespy and I have been really into Quinoa lately. :-)
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fancy pants « my sweetest day said,
October 2, 2008 at 1:13 am
[...] quinoa with hazelnut parsley pesto [from have cake, will travel] [...]
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Mockie said,
March 26, 2009 at 8:43 pm
oh i just made this. i used pasta instead and chard instead of the brussels, not because i have anything against them but they just didnt have them at the store :-/
the mosst delicious meal ever!!!! i ate way more than i shouldve =) thank you!
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