Instructions

1. Heat up half of the olive oil in a large pot.  Add the garlic and quinoa and cook, stirring frequently, until the quinoa is lightly toasted, for about 3-4 minutes.
2. Add the broth and bring it to a boil.  Reduce the heat, cover it, and let it simmer for 15-20 minutes or until the quinoa is cooked through.  Add 2 tablespoons of pesto to the quinoa and stir.
3. In a saucepan, heat the remaining oil and butter over medium heat and add the onions.  Cook for about 2-3 minutes and then add the corn.  Continue to cook for about 3-4 minutes and then add the cherry tomatoes.  Cook for 3-4 minutes more and then add the remaining pesto.
4. Reduce the heat to low and let it simmer, stirring occasionally.  Add salt and pepper to taste.
5. Toss the quinoa with pesto mix and serve it all hot or cold.