Quinoa With Kale Pesto, Artichokes And Sun Dried To

Name: Quinoa With Kale Pesto, Artichokes And Sun Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE QUINOA:; 1 cup Quinoa; 1-1/4 cup Water; 4 Tablespoons Kale Pesto (recipe Below); 6-1/2 ounces, weight Jar Marinated Artichoke Hearts, Drained And Roughly Chopped; 1/3 cups Sun Dried Tomatoes, Drained And Roughly Chopped; Salt And Pepper, to taste; 1/4 cups Freshly Grated Parmesan Cheese (optional); FOR THE KALE PESTO:; 2 cups Kale Leaves; 1/2 cups Freshly Grated Parmesan Cheese; 1/4 cups Chopped Walnuts; 2 cloves Garlic, Minced; Salt And Pepper, to taste; 1/2 cups To 3/4 Cup Extra Virgin Olive Oil

Servings: persons

FOR THE QUINOA:
1 cup Quinoa
1-1/4 cup Water
4 Tablespoons Kale Pesto (recipe Below)
6-1/2 ounces, weight Jar Marinated Artichoke Hearts, Drained And Roughly Chopped
1/3 cups Sun Dried Tomatoes, Drained And Roughly Chopped
Salt And Pepper, to taste
1/4 cups Freshly Grated Parmesan Cheese (optional)
FOR THE KALE PESTO:
2 cups Kale Leaves
1/2 cups Freshly Grated Parmesan Cheese
1/4 cups Chopped Walnuts
2 cloves Garlic, Minced
Salt And Pepper, to taste
1/2 cups To 3/4 Cup Extra Virgin Olive Oil

1
Bring water to a boil in a medium saucepan. Add quinoa, cover and reduce heat to low. Cook quinoa until all water is absorbed, about 12 minutes. Remove from heat, fluff quinoa with a fork and let cool.
2
In a large bowl, toss quinoa with kale pesto (directions below) until combined. Add in artichoke hearts and sun-dried tomatoes. Season with salt, pepper and shreds of fresh Parmesan if desired.
3
For the kale pesto:
4
In a food processor combine kale, parmesan cheese, walnuts and garlic and blend until finely chopped. While processor is running, stream in olive oil until desired consistency. Season with salt and pepper
5
Notes: The recipe for kale pesto will make more than needed for the quinoa. Store leftover pesto and use on bread, vegetables or to make more quinoa.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE QUINOA:, 1 cup Quinoa, 1-1/4 cup Water, 4 Tablespoons Kale Pesto (recipe Below), and more.

Yes, Quinoa With Kale Pesto, Artichokes And Sun Dried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa With Kale Pesto, Artichokes And Sun Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions