Pesto and Green Bean Quinoa

Pesto Quinoa

The corn I froze last summer is gone and my frozen bell pepper supply is dwindling.  My green beans and tomatoes and strawberries, on the other hand, look like they’ll carry us through to the fresh-eating season.  At least that’s the hope.

Also still living happily in our chest freezer are five or six jars of pesto.  Pesto I’ve been carefully rationing, afraid of running out long before my basil plants are full and leafy again.  But isn’t that silly? Isn’t it better to just eat the pesto when we want it, rather than saving it?

I vote yes.  Yes, it is silly and yes, we should eat some delicious pesto.  Preferably in a simple dish that highlights the basil, garlic and Parmesan spread.

Pesto Quinoa 2

Pesto and Green Bean Quinoa

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 4-6 servings

Pesto and Green Bean Quinoa

Such a simple side dish, and packed with so much flavor.


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 3/4 cup frozen green beans
  • 1/2 cup basil pesto


  1. Cover the quinoa with the water in a small saucepan. Stir in the green beans.
  2. Bring the water to a boil, then reduce the heat so that the water is just simmering. Cook, stirring occasionally, until most of the water has been absorbed. Stir in the pesto.