Vegetarian

Garden Pesto Quinoa is for Dinner.

Garden Pesto Quinoa takes 10 minutes to prepare.

Garden Pesto Quinoa takes 20 minutes to cook.

Garden Pesto Quinoa makes 6 servings.

The ingredients for Garden Pesto Quinoa are:

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 yellow onion, chopped coarsely

1 pk (12-15) grape tomoatoes, halved

3 cups kale, washed and torn to 1" size pieces

1/4 cup pepitas, raw or dried and unsalted

1/4 cup pre-made pesto sauce (I use costco's)

Here is how you make Garden Pesto Quinoa:

Precook your quinoa either right before the meal or the night before. Follow the instructions on packaging or recommended by your rice maker. on medium heat in large skillet, stir frequently:saute yellow onion pieces until they become opaqueadd kale and stir until they become slightly wilted add in pepitas and stir to incorporateadd in tomato halves, stir to the bottom, turn up the heat to high in order to quickly cook them. Cook them until they are browned slightly. turn heat back down to med add in precooked quinoa, stir to incorporateturn the heat off stir in the pesto sauce until evenly incorporated. Let sit for a few minutes to even out the temperature. Enjoy!It 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

The nutritional information for Garden Pesto Quinoa is:

• Servings Per Recipe: 6
• 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

The dietary needs meet for Garden Pesto Quinoa is Vegetarian