Pelmen Foods USA

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Quinoa with Basil Pesto


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
  • ¾ cup Olive oil
  • ½ cup Grated Parmigiano-Reggiano
  • Salt and pepper to taste

Possible Toppings: Chives, Chilli Peppers, Toasted Pine nuts

  1. Place all ingredients for the basil pesto into a food processor and pulse until smooth. Season with salt and pepper.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins and drain.
  3. 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.
  4. In a large bowl, add perogies, tomatoes and cheese. Toss with pesto and serve on a large platter.