Quinoa With Kale Pesto, Artichokes And Sun Dried Tomatoes

• 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.

quinoa, quinoa, water, tomatoes, salt, ubc, leaves, freshly grated parmesan cheese, ubc, garlic, salt, olive oil

Taken from tastykitchen.com/recipes/salads/quinoa-with-kale-pesto-artichokes-and-sun-dried-tomatoes/ (may not work)