Dinner: Artichoke and quinoa/ cous cous with broccoli pesto.

I love me some artichokes. I go through phases where I eat them constantly. I am in one of those phases right now.

I like to dip the leaves in mayonnaise or olive oil with salt and I like to have a side dish. Usually I’ll have some soup or some pasta. Last night, I wanted to mix it up a little.

I had a little bit of quinoa and a little bit of cous cous in the cupboard so I decided to just make both and use them up. I steamed up some broccoli and went hunting for ideas.

I found this recipe for broccoli pesto on one of my favorite recipe sites, 101 Cookbooks and made a few changes according to what I had on hand.

  • The first obviously was combining quinoa and cous cous (cooked separately, of course.)
  • I also substituted a generous pat of butter and some milk for the heavy cream and olive oil. Truth be told… I completely forgot about the olive oil.
  • Also, instead of slivered almonds, I used a mixture of nuts – cashews, almonds and pecans – that my husband roasted the other day.

It was DELICIOUS!!!

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This is definitely something I’ll be making again and again.

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