Kale and Quinoa with Cilantro Pesto
Servings Prep Time
4-6people 20minutes
Cook Time
15minutes
Servings Prep Time
4-6people 20minutes
Cook Time
15minutes
Ingredients
  • 1cup quinoarinsed in a fine mesh seive
  • 1cup unsweetened almond milk
  • 1cup water
  • 1small bunch kalestems removed and leaves chopped (approx 4 cups)
  • 1/2 small red oniondiced
  • 1/4cup slivered almondstoasted
  • 1/2cup frozen peas
Cilantro Pesto
  • 2cups fresh cilantro
  • 1/2cup raw cashewstoasted
  • 4cloves garlic
  • 1/2cup olive oil
  • 1/2 limejuiced, can add more to taste
  • 1/2 jalapeno
  • salt and pepperto taste
Instructions
  1. In a medium saucepan, combine 1 cup almond milk and 1 cup water, and bring to a boil.
  2. Add the quinoa and reduce heat to a simmer. Let cook for 15-17 minutes, until all the liquid is absorbed.
  3. Remove from heat. Fluff quinoa with a fork and mix in red onion and frozen peas. Cover and set aside.
  4. Remove kale leaves from the stems. Cut into small pieces and place in a bowl. Sprinkle 1 teaspoon of kosher salt over the kale, and massage the salt into the kale leaves.
  5. In a skillet over medium heat, toast the slivered almonds until they are lightly brown. Watch the almonds carefully, as they will go from lightly toasted to burned quickly.
Cilantro Pesto
  1. Place the cashews, garlic and jalapeno in the bowl of a food processor. Pulse until roughly chopped.
  2. Add cilantro and turn on the food processor to being chopping the herb.
  3. Slowly add the olive oil while the food processor is running.
  4. Once the oil is well combined, add the lime juice, salt and pepper. Pulse the food processor until well combined.
  5. In a big serving bowl, combine the quinoa mixture, kale, slivered almonds and pesto. Toss to combine, and serve warm.
Recipe Notes

**Cardinal Rule** When making this to bring to work for lunch, I keep the kale separate from the quinoa/pesto mixture.  After massaging the kale, I place  individual servings in zip-top bags.  I mix the kale and quinoa together as needed for meals.

Recipe source: Cookie and Kate

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