One-Pan Caprese Pesto Quinoa Skillet

Cass Grimm

1 ½ cups white quinoa, dry ($3.88)

½ cup extra virgin olive oil, plus more for drizzling on top

½ cup fresh basil, plus more for garnishing ($1.99)

2 tablespoons lemon juice ($0.50)

3 garlic cloves, peeled ($0.69)

½ teaspoon kosher salt

½ teaspoon ground black pepper

2 large tomatoes, sliced into ¼ inch slices ($2.56)

1 ball (8 ounces) fresh vegetarian mozzarella, sliced into ¼ inch slices ($2.99)

½ cup balsamic vinegar

Combine quinoa, 3 cups of water, and a pinch of salt in a large skillet and bring to a boil. Reduce heat to low and cook until liquid is completely absorbed, about 15 minutes. As the quinoa is cooking, combine olive oil, basil (with stems), lemon juice, garlic, kosher salt, and pepper in a blender and purée until smooth. Pour mixture over cooked quinoa and stir to distribute. Arrange slices of tomato and mozzarella over top and season with additional salt and a drizzle of olive oil. Place under broiler until cheese is melted, about five minutes. As skillet is cooking, heat balsamic vinegar over high heat in a medium pan. Reduce by half and let cool. Garnish skillet with fresh basil and drizzle with balsamic reduction.

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