A couple of my basil plants were busy producing last week (while the other two were busy bolting and becoming useless to me…sigh), and I wanted to incorporate them into Friday night’s dinner. Since my desire for basil is insatiable, tossing the fresh basil leaves with a quinoa/brown rice combo that was doused in pesto seemed a good idea. With the addition of some arugula, white beans, and pepitas, I had a seriously stunning salad on my hands. I dressed it with olive oil, lemon juice and a drop of my fig balsamic, plus some salt and pepper.
1 cup quinoa, cooked
1 cup brown rice, cooked
~3 cups arugula (it’s really up to you to determine your grains:greens ratio)
1/2 cup basil leaves, fresh
2 Tbsp pepitas
2 cans Canellini beans, rinsed
3 ice cube tray cubes of frozen pesto
juice of 1 lemon
3 Tbsp olive oil
splash of balsamic vinegar (a sweeter one if you have it–I used fig)
salt and pepper to taste
Combine the hot quinoa and brown rice in 1 large bowl and stir the frozen pesto cubes until well mixed.
Add the beans and arugula and stir.
Top with basil, pepitas, and the lemon juice, oil and vinegar, and salt and pepper.
Toss and enjoy.