Quinoa and Herbed Potato Loaf with Asparagus-Pistachio Pesto recipe | PCC Community Markets
Quinoa and Herbed Potato Loaf with Asparagus-Pistachio Pesto | Vegan, Gluten-free, Easy & Healthy Recipe. Enjoy a delicious side or main dish!
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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
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