Simmer quinoa in vegetable broth or water, covered, for 10-12 minutes, until quinoa is almost cooked.Fold in fresh spinach and heat for 3-4 more minutes, until spinach has wilted and quinoa is cooked through.Remove from heat. Stir in pesto, drizzle with lime juice and season well with salt and pepper to taste.
Garnish with freshly grated Parmesan cheese.
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
Add all the remaining oil and pulse until smooth. Transfer the pesto to a bowl and mix in the cheese.