This dish makes the perfect elevated appetizer for your next luncheon, dinner party, or cocktail hour. Our Tomato Quinoa Bruschetta recipe is creamy, crunchy, rich and perfectly fresh.
Ingredients:
1/4 C Organic Grains White Quinoa, rinsed
3/4 C water
salt, to taste
3/4 C organic cherry tomatoes, halved
1/2 C organic basil pesto, divided*
1 Tbsp garlic, minced
Mia Bella Balsamic Vinegar, to taste
1 loaf French bread, sliced
fresh basil, to taste
Instructions:
1. Rinse quinoa in a fine mesh strainer
2. Combine the water and salt in a pot, cover with lid and bring to a boil
3. Turn the burner to the lowest setting
4. Cook covered without stirring for 20 minutes
5. Fluff quinoa and cool
6. Add tomato, garlic, 1/4 C pesto and olive oil to the quinoa
7. Toast sliced French bread and spread each slice with pesto
8. Top with the quinoa mixture, a balsamic drizzle and fresh, ribboned basil
9. Serve and enjoy!
*If making vegan, ensure that the pesto you buy doesn't contain dairy (Parmesan is common). We love Trader Joe's Vegan Kale Pesto or this homemade version.