Happy May Day!
I remember celebrating May day as a little girl. My Mom and I would put together little floral arrangements with old detergent caps, floral foam, and some flowers.
I like to think I am a resourceful person and I believe that steams from the crafts I did with my mom. I love being able to use items I already have or getting a reuse out of something otherwise trashed or recycled.
After making our creations the best part was then sneaking over to my Grandma’s and her best friend’s house. Mom would pull up and I would jump out of the car, run up to the door, set the little gift down, ring the doorbell, and run back to the car for us to drive away. It felt like such a thrill doing our May Day ding-dong-ditch.
This May day I hope you find some lovely surprises and have enjoyable weather. I know I am finding several surprises every day in our yard, as plants start to pop up and bloom.
Pesto Pecan Quinoa
1 cup uncooked Quinoa
2 cups Chicken Broth or Water with 2 Chicken Bouillon Cubes
2 cloves Garlic
1/3 cup grated Gruyere Cheese
1/4 cup grated Parmesan Cheese
2 tsp Basil or 2 Basil leaves julienned
3 Tbsp Basil Pesto
1/4 cup Chopped Pecans
3 Tbsp Olive Oil
- Heat pot or skillet over medium heat and cook garlic till aromatic with a splash of oil.
- Rinse uncooked Quinoa and add to garlic along with water/broth (minus bouillon cubes). Allow to reach a boil over medium-high heat and then cover and simmer for 15 minutes or until water is fully absorbed.
- Turn off heat and create a dip in the middle of the quinoa and add in cheeses, basil, pesto, and oil and cover over with quinoa for 30 seconds. This allows the cheeses to start to melt.
- Stir everything all together and add pecans. Serve warm.
Note: If you don’t have chicken broth or the bouillon cubes you can use water.
I love this side dish! The basil, cheeses, and the little bits of crunch from the pecans make such a wonderful combination. I hope you try the recipe out. Please let me know if you do by leaving a comment.