Quinoa with Roasted Tomatoes Avocado and Pesto recipes
Ingredients
- 2 cups cherry tomatoes
- olive oil
- salt
- 2 cups dry quinoa
- 1 avocado, cut into chunks
- 1/3 to 1/2 cup diced mozzarella (about 3-4 ounces)
- 3/4 cup chickpeas, more if desired
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/2 cup walnuts, toasted
- 1 cup basil leaves
- pinch cayenne
- 1 1/2 tablespoons rice wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 4-6 tablespoons olive or canola oil or a mixture of the two
Instructions
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