Welcome back, y’all! I’m excited to bring you this recipe! I decided to make it because it called for pesto and I had to harvest my basil plants for fall. I pre-made the pesto. You can click this link for the post on Vegan Pesto! In addition to the pesto, we need some chickpeas, quinoa (I used both plain and tri-color), a sweet onion, bell peppers, green beans, zucchini, garlic, little tomatoes, and frozen corn.
Cook the zucchini, onion, peppers, and garlic in a saucepan with some water until they are brown.
Steam the green beans.
Cook the quinoa (extra points if it doesn’t overflow from the pot).
Cook the corn.
It’s time for assembly!
Add the green beans to the pan with the peppers, onions, and zucchini.
Next, add the corn to the pan as well.
Slice up the little tomatoes and add those to the pan as well. I didn’t end up using the chickpeas but you can add them at this point if you so choose. Lastly, add the pesto and stir it in until the vegetables are coated.
Use the quinoa as a base for this dish.
Top with the veggies and you are ready to eat!