Garden Pesto Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cups dry quinoa (then cooked according to instructions on package ahead of time) (I make mine in my rice cooker a day before while making dinner for that night)1/2 large yellow onion, chopped coarsely1 pk (12-15) grape tomoatoes, halved 3 cups kale, washed and torn to 1" size pieces1/4 cup pepitas, raw or dried and unsalted1/4 cup pre-made pesto sauce (I use costco's)
Precook your quinoa either right before the meal or the night before. Follow the instructions on packaging or recommended by your rice maker. If you are cooking right before the meal prep begins add at least 30 minutes to your cook time and 5 minutes to your prep time.
on medium heat in large skillet, stir frequently:
saute yellow onion pieces until they become opaque
add kale and stir until they become slightly wilted
add in pepitas and stir to incorporate
add in tomato halves, stir to the bottom, turn up the heat to high in order to seer them. Cook them until they are browned slightly.
turn heat back down to med
add in precooked quinoa, stir to incorporate
turn the heat off
stir in the pesto sauce until evenly incorporated.
Let sit for a few minutes to even out the temperature. Enjoy!
When entertaining I put it all on a large platter or bowl and garnish with basil, a few uncooked kale pieces and a tomato half.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNIERYEBREAD.
on medium heat in large skillet, stir frequently:
saute yellow onion pieces until they become opaque
add kale and stir until they become slightly wilted
add in pepitas and stir to incorporate
add in tomato halves, stir to the bottom, turn up the heat to high in order to seer them. Cook them until they are browned slightly.
turn heat back down to med
add in precooked quinoa, stir to incorporate
turn the heat off
stir in the pesto sauce until evenly incorporated.
Let sit for a few minutes to even out the temperature. Enjoy!
When entertaining I put it all on a large platter or bowl and garnish with basil, a few uncooked kale pieces and a tomato half.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNIERYEBREAD.
Nutritional Info Amount Per Serving
- Calories: 284.1
- Total Fat: 11.4 g
- Cholesterol: 0.8 mg
- Sodium: 64.7 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 4.8 g
- Protein: 9.1 g
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