Pesto Quinoa

Pesto Quinoa

55 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  Sarah

“I got this recipe from a friend who was living in Ecuador. Quinoa was a staple of her diet there; it is a great source of protein.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.

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Reviews (55)

Rate This Recipe


I hadn't thought of serving quinoa with pesto before so this recipe was a great idea starter for me. As well as the pesto, I added lots more tomatoes, sun dried tomatoes, chopped olives, chopped spinach, pine nuts and ate the whole thing with a little grated Parmesan on top. Delicious!



This was deeeeeeelicious. I love pesto, so this was perfect for me. I felt like it needed something else, though... so I added a can of chickpeas and it was great.



Quick and easy for a main dish or a side dish. I added sliced carrots at the end with the tomatoes for more color and some crunch. My husband had seconds!

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Amount Per Serving (4 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 28.7 g
  • 9%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet



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Cheesy Broccoli Quinoa


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Quinoa with Chickpeas and Tomatoes