Quinoa Pizza with Figs, Arugula, Goat Cheese, and Ginger Pesto by Noel Koontz

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Quinoa Pizza with Figs, Arugula, Goat Cheese, and Ginger Pesto

1 Quinoa Crust (See Below).

1 bunch chopped green onions
1/4 cup GinGin chewy candy
Juice of one lemon (about 1/4 cup)
4-5 cloves garlic
1 T EVOO
1 T H2O
1 t kosher salt
Fresh ground black pepper to taste

1/4 cup Arugula (or any leafy green) chopped
1/4 cup dried figs (golden or mission), chopped
2 oz goat cheese, crumbled
Balsamic vinegar to taste

Add GinGin candy, lemon juice, garlic, oil, water, salt, and pepper into food processor, blend until smooth (1 minute). Spead pesto evenly on cooled quinoa crust. Top with arugula, figs, and goat cheese. Drizzle with balsamic vinegar. Bake 10-12 minutes or until cheese begins to melt. Cut, cool, and serve!

Quinoa Crust
¾ Cup quinoa
¼ Cup H2O
½ t baking powder
½ t salt
1 T EVOO
Soak uncooked quinoa covered for 6-8 hours, less if using hot water. Heat over to 425. Line a pie pan with parchment paper and spray with cooking spray. Rinse quinoa add and all ingredients into blender and blend until smooth pancake batter consistency. Pour in pan and spread evenly. Bake 20 minutes. Remove and flip directly to pan, removing parchment paper. Bake for 10-15 or until browning and crispy. Remove and let cool.

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