Makes
6 servingsIngredients
- 1 cup uncooked quinoa
- ½ cup shelled dry roasted pistachios
- ½ cup packed fresh basil
- Zest of 2 lemons
- 3 cloves of garlic
- ¼ cup extra-virgin olive oil
- 1 tablespoon avocado oil
- 8 ounces beets diced
- 1 large bunch dandelion greens finely chopped
- 4 ounces goat cheese crumbled
- 2 tablespoons finely sliced fresh basil
Instructions
- Cook quinoa according to package directions. Spread in an even layer on a rimmed baking sheet to cool. Set aside.
- In the bowl of a food processor, combine the pistachios, ½ cup basil, lemon zest, garlic, and extra-virgin olive oil. Pulse to create a coarse pesto.
- Heat the avocado oil over medium heat in a large skillet with a lid. Add the beets and cover. Sauté, covered, for about 15 minutes, stirring occasionally, until beets are tender and beginning to turn golden brown. Uncover and set aside to cool.
- Bring a large pot of water to boil then add the dandelion greens. Blanch for 2–3 minutes, until crisp-tender. Drain, run under cold water to stop cooking, and cool. Drain and spin-dry or dry well on a clean towel. Return the greens to the empty pot.
- Add the cooled quinoa to the pot with the greens. Add the pesto and stir to combine. Spread the quinoa and greens in a shallow serving bowl and top with beets, goat cheese, and sliced basil. Serve at room temperature.
