Pesto Quinoa with Local Tomatoes and Corn
If you aren’t already buying local foods then what are you waiting for? In my opinion, it is especially important to buy locally when it comes to produce, such as sweet corn and tomatoes. Have you heard the recent news about slavery in tomato fields in FL? What about the GMO laced sweet corn that is being sold in Wal-marts across the country?
You’re probably sick of hearing me talk about farmers’ markets and local food, right? Well that is just too bad because I love to talk about it. I believe that it is imperative that people start thinking locally. Bloggers across the world have been giving local tomatoes love due to the recent news of slave labor tomatoes.
There is a lot you can do, too. You can visit the International Justice Mission’s website and sign the petition. You can also ask supermarkets to support the Fair Food Program which would help give you peace of mind that the tomatoes you buy from the participating grocery stores are slave-labor free.
Ask yourself: Haven’t we evolved? Aren’t we beyond condemning people to slavery? Stand up for what is right and let your voice be heard. As always, I believe shopping for your produce locally and when it is in season is the best course of action. Don’t support something you don’t believe in. Eat better tasting and more nutritious fruits and vegetables!
Check out the Tomato Love Recipe Exchange via Bake Your Day and Gimmie Some Oven for some fantastic tomato recipes and prize giveaways. It started in the beginning of July so I am a little late to the game but it is on going until the beginning of September! I just absolutely adore them for caring about this issue and raising awareness. You ladies rock!
This recipe will make extra pesto and quinoa. Feel free to use all of it as long as the pesto to quinoa ratio isn't overbearing.
2 cup quinoa, cooked
2 cups fresh basil leaves
1/2 cup olive oil
1/2 cup Parmesan cheese
1/3 cup walnuts
4 garlic cloves, minced
salt and pepper to taste
1 corn on the cob, cooked
1 cup cherry tomatoes
Cook the quinoa according to the packages instructions, set aside.
In a food processor, add the basil leaves and olive oil. Next incorporate the Parmesan cheese, walnuts and garlic. Pulse a few times to combine and sprinkle in the salt and pepper. Scrape the bowl with a spatula.
Combine 2 cups of your cooked quinoa with 1 cup of your freshly made pesto. Top with cherry tomatoes, cut in half and corn cut off the cob.