I have a bit of spring fever. Yes, I know, I know, it's only March 3nd, and it's below zero. Regardless, I am itching for spring, and Heather's Quinoa by Heidi Swanson has contributed a bit to my spring like temperament. It all started last year in April when was on a 101cookbooks.com kick. I made Heidi's recipes all the time. It was exam time, I had just cleaned the entire house, it was a beautiful day, and I picked up some fresh pesto from a natural food store in uptown Waterloo, a store that I dearly miss. I bought the pesto to specifically use in this recipe. It was my first experience with fresh pesto, and boy was it memorable. I thought I didn't like pesto; turns out I was wrong.
To this day the thought of this dish, and particularly the combination of corn and basil brings me to that pleasant spring day when I was very, very happy in that simple moment. I had made some modifications to the recipe a year ago, and I have done it again today. The reason this time being that I have been dying to try wheatberries. I had purchased them over the Holidays and have been waiting for the perfect recipe to use them in. So in this case, instead of 3 cups of Quinoa, I used 1 cup cooked wheatberries, and 1.5 cups cooked quinoa.
You can find the recipe here and I highly recommend that you make this recipe soon. It is easy to make, quick, full of flavour and is easily modified. One note I do have however is that the quality of pesto makes all the difference. Last year, I used a fresh vegan pesto that was purchased in the refrigerated section and was in a container, not a jar (therefore not heated). I couldn't find fresh pesto at my local grocery store, and since it is the winter I do not have an excess of fresh basil to make it myself. I was not overly impressed with the jar I ended up buying. It looked good on the label (fresh basil was 1st ingredient, and didn't have anything I would not have added myself) but it just didn't suit my tastes. This pesto had Parmesan cheese in it and maybe that is what made the difference. Morale of the story: make your own fresh pesto or use a brand that you love the flavour of becuase it will make all the difference. And if you can avoid jarred pesto, then avoid it.
In other news, I have joined the twitter world. You can follow me at @ddidonat
Anyone else suffering from or experiencing premature spring fever?