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The chocolate chip cookie, a delightful blend of sweetness and nostalgia, has a rich history that dates back to the 1930s. Ruth Wakefield, the owner of the Toll House Inn in Massachusetts, is credited with inventing this beloved treat when she decided to add chopped chocolate to her butter cookie recipe. The result was an immediate hit, leading to the creation of Nestlé Toll House chocolate chips and the iconic cookie we know and love today. Fast forward to today, this simple yet divine creation has become a staple in American households, cherished for its comforting flavors and the memories it evokes.

Bright Basil Pesto Quinoa Salad

Discover the timeless joy of baking irresistible homemade chocolate chip cookies! Perfect for any occasion, this delightful treat has a rich history and brings people together. Learn about essential ingredients, step-by-step instructions, and creative variations to make each batch uniquely yours. Whether you prefer chewy or crispy textures, this guide ensures delicious results every time. Embrace the warmth and connection that these classic cookies can create in your kitchen!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup fresh basil leaves, packed

1/4 cup pine nuts (toasted)

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/2 cup feta cheese (optional)

1/4 cup black olives, sliced (optional)

Instructions
 

Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Then fluff with a fork and let it cool.

    Prepare the basil pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, Parmesan cheese, minced garlic, lemon juice, and a pinch of salt. Pulse until the mixture is blended. With the processor running, slowly drizzle in the olive oil until a smooth sauce forms. Adjust seasoning with salt and pepper to taste.

      Combine the salad: In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and black olives (if using). Pour the basil pesto over the quinoa mixture. Toss everything together until well combined.

        Serve and garnish: If desired, crumble feta cheese on top before serving. Drizzle with a little extra olive oil and a squeeze of fresh lemon juice for an extra burst of flavor.

          Chill (optional): For best results, let the salad sit for at least 30 minutes in the refrigerator to allow flavors to meld. Serve cold or at room temperature.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4