No Oil Pesto and Sun Dried Tomato Quinoa

I love quinoa!  Quick cooking, full of protein and so versatile.  It has become my go to side dish.  Tonight's version was figure friendly, heart smart and super quick.   My kids, including my not so quinoa loving son, liked it too.  This is an original, not a "flattered" version of another recipe.  Feel free to flatter me by adjusting it for your family!

No Oil Pesto and Sun Dried Tomato Quinoa:

Ingredients:
2 c. Quinoa
3 1/2 c Veggie Stock
Large bunch of basil (large clamshell pack from Trader's)
1/2 cup cashews (or pistachios) toasted
2 cloves garlic
splash of veggie stock
juice of 1/2 lemon
salt
One package of sun dried tomatoes (not packed in oil) chopped
3 green onions chopped, whites and greens
1 cup frozen sweet peas
Feta cheese if desired.

Directions:

Quinoa:  I always use my rice cooker for quinoa.  It always turns out perfectly.


1.  Measure two cups (I used the cup that came with my rice cooker)
2.  Add the veggie stock.  (follow the directions for your rice cooker, approx 3 1/2 cups)
3.  Use the setting for White Rice.  Takes about 20 minutes.

Pesto:
1.  Add the nuts, basil, garlic, lemon juice, and splash of veggie stock to the blender.
2.  Blend until smooth.
3.  Salt to taste.

Put it all together!

1.  Add the pesto to the quinoa.
2.  Add the chopped sun dried tomatoes
3.  Add the chopped green onions
4.  Add the frozen peas and stir to combine.
5.  Put the lid back on the rice cooker and let sit for 5 minutes or until the peas are warmed through.
6.  Season to taste with Salt and Pepper.
7.  Add Feta if desired.