A fabulous farmer's market meal! Bonnie and I adapted this recipe from the amazing http://herbivoracious.com. It is definitely a bit labor-intensive, but it's basically one of the most delicious things I've ever eaten. The cro-quinoa-ettes (get it?) are crispy and savory, and they get topped with spicy-and-sweet corn relish, zucchini that's pan-fried so it's sweet and caramelized, a lemony tomato-and-cuke salad, and a tart parsley pesto sauce.
For the parsley pesto:
6 tablespoons olive oil
1 large garlic clove, peeled and chopped
2 cups parsley leaves, lightly packed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice
Combine all ingredients in a food processors and process until it forms a thin paste. Taste and add a little more olive oil and/or lemon juice if you need more liquid.