{"id":2044,"date":"2019-01-21T05:09:44","date_gmt":"2019-01-21T05:09:44","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=2044"},"modified":"2025-06-23T16:04:21","modified_gmt":"2025-06-23T16:04:21","slug":"quinoa-with-basil-pesto","status":"publish","type":"post","link":"https:\/\/pelmen.com\/ca\/quinoa-with-basil-pesto\/","title":{"rendered":"Quinoa with Basil Pesto"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><!--WPRM Recipe 2046--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Quinoa with Basil Pesto<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2020\/06\/quinoa-pesto-perogy-salad-150x150.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 pkg. (454g) Pelmen Foods Savoury Perogies ( )<\/li>\n<li>2 tbsp. Canola oil<\/li>\n<li>1 cup Quinoa (cooked)<\/li>\n<li>1 cup Cherry tomatoes (halved lengthwise)<\/li>\n<li>130 g Cherry bocconcini (halved)<\/li>\n<\/ul>\n<h4>Basil Pesto:<\/h4>\n<ul>\n<li>4 cup Fresh basil<\/li>\n<li>3 Garlic cloves<\/li>\n<li>\u00be cup Olive oil<\/li>\n<li>\u00bd cup Grated Parmigiano-Reggiano<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<h4>Possible Toppings: Chives, Chilli Peppers, Toasted Pine nuts<\/h4>\n<\/p><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Place all ingredients for the basil pesto into a food processor and pulse until smooth. Season with salt and pepper.<\/li>\n<li>Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins and drain.<\/li>\n<li>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.<\/li>\n<li>In a large bowl, add perogies, tomatoes and cheese. Toss with pesto and serve on a large platter.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Quinoa with Basil Pesto 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 \u00be cup Olive oil \u00bd cup Grated Parmigiano-Reggiano Salt and pepper to taste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default"],"wpupg_custom_image":["https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2019\/01\/quinoa-pesto-perogy-salad-500x375-1.jpg"],"wpupg_custom_image_id":[5466]},"categories":[222,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/2044"}],"collection":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/comments?post=2044"}],"version-history":[{"count":1,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/2044\/revisions"}],"predecessor-version":[{"id":4376,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/2044\/revisions\/4376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/media\/5466"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/media?parent=2044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/categories?post=2044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/tags?post=2044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}