Quinoa and Herbed Potato Loaf with Asparagus-Pistachio Pesto recipe | PCC Community Markets

Ingredients

• 2 cups cooked quinoa
• 2 cups chopped cooked Yukon Gold potatoes
• 1 cup cooked jasmine rice
• 1 cup chopped onions
• 1 cup chopped leeks
• 2 tablespoons minced garlic
• 1/4 cup plus 2 tablespoons olive oil, plus more for brushing
• 1/2 cup chopped Italian parsley
• 1/3 cup minced fresh savory
• 1/3 cup minced fresh sage
• 1/3 cup minced fresh thyme
• Salt, to taste
• 1 teaspoon freshly ground black pepper
• Vegetable broth (as needed)
• Asparagus-Pistachio Pesto