Quinoa with Kale Pesto, Artichokes and Sun Dried Tomatoes

Quinoa is actually a seed, not a grain, and it is packed with essential nutrients like protein, fiber, and minerals.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Quinoa with Kale Pesto, Artichokes and Sun Dried Tomatoes

Cooking Method: Boiling, Sautéing Cuisine: International Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Quinoa
• 1 cup Kale
• ¹⁄₂ cup Basil leaves
• 2 clove Garlic cloves
• 2 tablespoon Lemon juice
• 3 tablespoon Olive oil
• 1 can Artichoke hearts
• ¹⁄₂ cup Sun dried tomatoes
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper

Instructions

1. Rinse the quinoa under cold water and cook according to package instructions.
2. In a blender, combine kale, basil leaves, garlic cloves, lemon juice, olive oil, salt, and black pepper. Blend until smooth to make the kale pesto.
3. Heat olive oil in a pan and sauté the artichoke hearts and sun-dried tomatoes for a few minutes.
4. In a large bowl, mix the cooked quinoa, kale pesto, sautéed artichokes, and sun-dried tomatoes.
5. Allow the flavors to meld by letting the dish rest for 5 minutes.
6. Serve warm and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 3g

Protein 12g24%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.