BM# 68-Cooking Carnival: Day 7
Theme of the Week 2: Whole Grains in Salads
Dish: Quinoa & Pistachio Salad with Moroccan Pesto
After 2 days of wheat grain based salads (farro and freekah), I have Quinoa salad for a change today. Quinoa is one of the most used grains in my kitchen and I make it at least once a week in some form or the other. Today’s salad is very flavorful with the addition of herby Moroccan pesto, veggies and crunchy pistachios.
Recipe is from Cooking Light way to cook Vegetarian cookbook. The first thing I did when choosing dishes for this week’s theme was to refer to my cookbooks and based on the ingredients I had on hand, I chose the dishes from them. I didn’t have to buy any of the grains or herbs for these recipes. I had all the grains in the pantry/ fridge and the herbs are from my backyard.Like all the other salads I posted this week, this salad is easy and quick to put together. While the quinoa is cooking, you can make the pesto and prep the veggies, then toss everything together. It can be served right away or chilled until ready to serve. It is great to make ahead for picnics or to pack for lunchbox.