Quinoa with Basil Pesto



Quinoa with Basil Pesto

Course 1. Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 People


  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 2 tbsp. Canola oil
  • 1 cup Quinoa cooked
  • 1 cup Cherry tomatoes halved lengthwise
  • 130 g Cherry bocconcini halved

Basil Pesto:

  • 4 cup Fresh basil
  • 3 Garlic cloves
  • ¾ cup Olive oil
  • ½ cup Grated Parmigiano-Reggiano
  • Salt and pepper to taste

Possible Toppings: Chives, Chilli Peppers, Toasted Pine nuts


    • Place all ingredients for the basil pesto into a food processor and pulse until smooth. Season with salt and pepper.
    • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins and drain.
    • In a large non-stick frying pan, heat canola oil over medium heat. Add perogies and fry until golden brown, 3-4 minutes per side.
    • In a large bowl, add perogies, tomatoes and cheese. Toss with pesto and serve on a large platter.