Quinoa with Avocado Paleo Pesto

I Actually spent quite a bit of time over spring break experimenting with some clean recipes. I even invented a clean version of Paleo Sheppard's Pie (stay tuned for that next post). My favorite invention though was Avocado Paleo Pesto, which I served mixed with Quinoa rather than pasta! It was a total hit! Even Kirk really liked it, and he hates avocado and isn't a huge fan of quinoa.



Ingredients:
serves 4

1 cup quinoa (uncooked)
2 cups of water

1 ripe avocado
1 lemon juiced
a big handful of fresh basil (i'd say about 1 cup, I used a whole package which I bought in the organic section at my grocery store)
1 cup of toasted pine nuts
1-2 cloves of garlic (to taste)
1/2 tsp sea salt
pepper to taste
1/4 cup freshly grated parmesean (optional- you can omit for a vegan alternative)

The method:
Cook quinoa according to package instructions (typically 1 part quinoa, 2 parts water, bring to a boil, simmer lid-on low for 15 minutes.) In a medium pan, toast pine nuts over med-low heat. Stir constantly, as they will burn quickly, toast for 3-4 minutes until they are lightly browned. Cool for a few minutes and pulse in a food processor, until they are pasty and starting to stick to the sides (I used my Ninja food processor attachment- LOVE it!). Add the remaining ingredients, and blend until well combined and smooth texture. Stir in with quinoa, and serve fresh. Avocado will oxidize so this is not a meal you can save for leftovers.