Fresh Kale, Pesto, Quinoa and Chick Pea Recipe

 
Now that we are entering summer hours I like to prepare easy and healthy dinners. After eating at Axe restaurant for years I have grown to appreciate Joanna Moore’s healthy rice bowl idea but adding my own twist. Her bowls always have a grain (brown rice or quinoa), vegetables, and a protein of some sort (salmon, chicken or tofu). She tops her bowls off with an Indonesian inspired vinaigrette, but I like to add anything from just extra virgin olive oil and lemon to a tahini dressing.  Each week I will go see what is bountiful in my garden or at the farmer’s market and then go from there to create the evening bowl.  Last week I bought some fresh chick peas at the market, and added fresh made pesto from basil in the garden. I experimented with some smoked paprika for the beans, and harissa on the side always adds a great kick.

Ingredients:
Fresh chick peas (dry can be used as well. Soak them overnight and cook until soft)
1 cup cooked quinoa
Chopped kale
Cherry Tomatoes
Smoked Paprika
Olive Oil
Sea Salt

For the Pesto
1 cup of basil
3 tablespoons of nuts (almonds, walnuts or traditional pine nuts)
Parmesan cheese
Olive oil
1 garlic clove

Shell the Chick Peas and cook in hot water for 5 minutes. Pour them into a bowl of ice water to keep the green color. Saute the garlic, tomatoes and beans in with some olive oil until golden. Add some paprika and sea salt.

On the side saute kale in a table spoon of coconut oil.

In a food processor combine the fresh basil, garlic, nuts and cheese. Add EVOO and sea salt for taste. Mix into the quinoa.

Assemble the bowl with pesto quinoa, chick peas, kale and I always like to add some sauerkraut as well.

See more recipes from The Local Rose.