Heirloom tomatoes are one of my favorite things about the Summer and Fall. Every single one is so unique in color, shape and flavor. And of course I'm still trying to use all that basil overflowing in my garden! I pick so much everyday and the next there is always more! I've been picking all I can, making it into pesto and freezing it for the Winter.
This dish is not only vegan and gluten free, but it packs a high protein punch with the use of quinoa.
What you'll need:
1 large heirloom tomato
1 cup of quinoa
1/2 cup pesto
a big handful of basil (about 15 leaves
1/4 cup pine nuts
1/4-3/4 cup olive oil
What you'll do:
In a small pot boil the quinoa with one cup of water. After it boils, reduce heat to medium and let simmer for about 10 minutes. It's done when the water has absorbed and the quinoa is tender and opaque.
Make the pesto: In a food processor or blender, add the basil, then nuts, and a pinch of salt. Puree until your desired texture. Slowly drizzle in the olive oil until the desired texture is reached.
Toss the warm quinoa with the pesto and spoon over a slice of tomato.
I like serving this dish warm, but it could also be served cold.