Herb Pesto White Bean Quinoa Salad

Summer is fresh herb time! I’m growing basil, cilantro, sage, thyme and apple mint in pots near my garden. After a hail storm almost took out most of my herbs a few weeks ago, they’ve finally revived and thrived enough for a haircut.

Tonight we’re heading to a vegan potluck and the thermometer has topped 100 degrees, so I wanted to try something different using my fresh herbs that could be served cold.  This turned out terrific!

Herb Pesto White Bean Quinoa Salad

6 cups cooked quinoa (how to cook quinoa)
2 15 oz. cans  Great Northern beans
1 cup chopped sundried tomatoes (I used the ones in olive oil)
1 cup chopped marinated artichoke hearts
2 cups herb pesto as made below

Combine all ingredients in a large bowl and gently toss until everything is thoroughly mixed and coated with the pesto. Chill and serve.

You could also heat this dish in the oven and serve hot.

Herb Pesto

1 cup olive oil
2 garlic cloves
2 cups fresh basil (not chopped)
1 cup fresh mint (not chopped)
4 sprigs fresh thyme
4 – 5 fresh or dried sage leaves
2 tbs nutritional yeast
2 tbs vegetable bouillon powder
2 tbs dried red and/or green bell peppers (may substitute about ¼ cup fresh chopped peppers  – I use the dried ones since fresh organic is pricey)

Blend all ingredients in a high speed mixer or food processor until smooth and completely blended (no chunks). Makes about 2 cups.

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