1 cup (250 ml) quinoa
1/2 cups (625 ml) Ready to Use Vegetable Broth
1/2 cup store bought basil pesto
1/2 cup chopped parsley
1/4 cup (60 ml) fresh basil
1/4 cup (60 ml) toasted flaked almonds
2 cups (500 ml) Peppadew® Whole Piquanté Peppers (stuffed with cream cheese)
1/2 cup (125 ml) finely diced red onion
2 lemon, halved
Greek Yogurt and olive oil to dress
Place quinoa and 2 ¼ cups of vegetable broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; (about 15 minutes). Set aside and let cool.
In a large bowl, combine red onion, quinoa, pesto, parsley, and basil until well combined.
Grill or char lemons on the grill or in a pan. Serve salad on a platter; add Peppadew® Whole Piquanté Peppers stuffed with cream cheese. Serve salad with lemons and squeeze lemons and drizzle olive oil and yogurt over just before serving.