This recipe puts a healthy, high-protein spin on Tallarines Verdes, a beloved Peruvian classic traditionally made with pasta. A perfect way to enjoy the flavors you love with a lighter, nourishing base!
Ingredients
- 1 cup cooked quinoa
- 3 tbsp extra virgin olive oil
- 2 small shallots or 1 red onion
- 2 garlic cloves
- 200g baby spinach
- 3 cups basil leaves
- 8 pecans
- 100g queso fresco
- ½ cup fresh milk (add more as needed)
- 10g Parmesan cheese
- 1 tbsp butter
- Grated Parmesan cheese (to finish)
- Salt to taste
Instructions
- Start by cooking your quinoa. In a pot, heat a little oil and sauté the garlic. Add 1½ cups of water and bring it to a boil. Once boiling, add your rinsed quinoa, lower the heat, and simmer for 12–15 minutes. Remove from heat and fluff with a fork.
- For the pesto
In boiling salted water, blanch the spinach and basil for about 1 minute. Immediately transfer to a bowl of ice water to stop the cooking and keep that vibrant green color. Set aside. - In a skillet over medium-low heat, warm the olive oil and sauté the onion and garlic until soft and fragrant (about 8 minutes). Let cool slightly.
- Transfer the onions and garlic to a blender with the blanched spinach and basil, pecans, queso fresco, Parmesan, a pinch of salt, and 1 tbsp of olive oil. Add milk gradually and blend until smooth and creamy.
- In a hot skillet, melt the butter and add the pesto sauce. Stir in your cooked quinoa and grated Parmesan, and loosen it with a splash of fresh milk if needed for extra creaminess.
- Serve hot, topped with your favorite grilled protein or just on its own. Delicious and nourishing!
Tips
- You can swap pecans for walnuts or even sunflower seeds if needed.
- Queso fresco can be found in most Latin grocery stores, but feta works well as a substitute!
- Purple corn quinoa or tricolor quinoa would be a beautiful twist too.
- Keep some pesto in a jar for up to 3 days in the fridge—it’s great on toast or with roasted veggies.
