I love making pesto! There are so many different ways to make it and just one different ingredient makes the whole thing taste different (in a good way!) I had once read that replacing olive oil with avocado provides a similar consistency and taste so of course, I had to try it. It’s so creamy! I normally picture pesto over pasta so for this recipe I wanted to mix it in with quinoa and veggies and it was a total success.

Ingredients:
~ ¼ cup of quinoa – washed
~ 1/3 cup cut up carrots
~ 1/3 mushrooms (I used crimini but any would work)
~ ½ cup kale
~ 1/3 cup parsley
~ Avocado Pesto – recipe can be found here
Directions:
~ Rinse quinoa, and bring to a boil. Once boiling, cover and let simmer until water absorbs (about 10 minutes)
~ Sautee carrots, mushrooms, kale and parsley
~ Combine cooked quinoa in with the veggies and fold in the pesto