Quinoa with Pesto Corn and Tomatoes

• 1 Tablespoon Olive Oil, Divided
• 3 cloves Garlic, Minced
• 1- 1/2 cup Quinoa, Rinsed And Drained
• 2- 1/2 cups Vegetable Broth
• 6 Tablespoons Vegan Pesto, Divided
• 1/2 whole Onion, Diced
• 3 whole Ears, Corn, Cut Off The Cob
• 1 pint Cherry Tomatoes, Halved
• Salt And Pepper, to taste
• 1 Tablespoon Slivered Fresh Basil, For Garnish (optional)

1. In a pot heat half the olive oil and add garlic and quinoa.
2. Cook, stirring frequently, until quinoa is lightly toasted, 3-4 minutes.
3. Add broth, bring to a boil, reduce heat and simmer covered for 15-20 minutes or until quinoa is cooked through.
4. Add 2 tablespoons pesto to the quinoa and mix.
5. In a saucepan, heat remaining oil over medium heat and add onions.
6. Cook 2-3 minutes and then add corn.
7. Continue to cook 3-4 minutes and then add cherry tomatoes.
8. Cook 3-4 minutes and then add remaining pesto.
9. Reduce heat to low and simmer, stirring occasionally.
10. Add salt and pepper to taste.
11. Toss quinoa with pesto mix and serve hot or cold.
12. Sprinkle with fresh basil if desired.

olive oil, garlic, quinoa, vegetable broth, vegan pesto, onion, cob, tomatoes, salt, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/quinoa-with-pesto-corn-and-tomatoes/ (may not work)