Tomato, quinoa and basil pesto make a delicious twist on a classic bruschetta. We use our cracked wheat roll dough to make baguettes for this recipe. It makes a crisp whole grain foundation. Don't worry about how freakishly delicious it is, it is also so good for you!
Tomato Quinoa Bruschetta
Organic Grains White Quinoa, rinsed | 1/4 cup
Water| 3/4 cup
Ripe Organic Tomato, diced| 2 medium
Organic Basil Pesto*| ½ cup divided
Garlic, minced| 1 Tbsp.
Olive Oil| 2 Tbsp.
Salt 4 Life| to taste
Mia Bella Balsamic Vinegar| To taste
1 lb loaf whole grain French bread, sliced| 1
*Be sure it's vegan! Often, pesto contains dairy products. We love Trader Joe's vegan kale pesto.
Directions: Rinse quinoa in a fine mesh strainer. Combine water and salt in a 1 and a pint capacity heavy pot with a tight-fitting lid and bring to a boil. Add the grain, cover the pot, and turn the burner to the lowest setting. Cook covered without stirring for 20 minutes. Fluff. Cool. Add tomato, garlic, ¼ cup basil pesto, garlic, olive oil and Salt 4 Life. Drizzle with balsamic vinegar. Toast sliced French toast and spread each slice with a teaspoon of pesto. Top with 1-2 Tablespoons of the tomato mixture and drizzle with more balsamic vinegar right before service.
Mix the quinoa with tomato, pesto, olive oil.
Spread remaining pesto on toasted bread.
Top with tomato quinoa mixture and drizzle with balsamic.
Estimated Nutritional Value: