Quinoa with Edamame beans fresh tomatoes & red onion mixed with Walnut Basil Pesto

½ of small onion or 1 shallot, finely chopped
2 cloves of garlic, minced
Extra Virgin Olive Oil
2 cups Chicken broth
1 cup Quinoa
1 tsp kosher salt
½ tsp fresh ground pepper
Cooked edamame
1 tomato, diced
¼ of a small red onion, diced
1 to 2 Tablespoons Walnut Basil Pesto Sauce
Avocado (optional)

Rinse and drain Quinoa thoroughly to remove the bitter resin-like coating (called saponin). 

In a stainless steel sauce pan heat a couple of tablespoons of Extra Virgin Olive Oil and sauté onions and garlic until fragrant and translucent. 

Add chicken broth, quinoa, salt and pepper and cook for 15 – 20 minutes or until all the water is absorbed. Remove from heat and let sit for about 5 – 10 minutes, uncovered.

Mix in Pesto, add, tomatoes, onions and edamame and serve either warm or at room temperature.

Option for plating.  Spoon Quinoa mixture in a small ramekin and press down.  Turn over onto plate and remove the ramekin.  Top with diced pieces of avocado.