Double Kale Quinoa Pesto

Let me set the scene:

It's Sunday.

I know that dinner won't make itself.

I know that if Jay makes dinner we'll be eating Target brand pizza.

I know that Jay's diet on Saturday consisted of Taco Bell for lunch and McDonalds for dinner.

Knowing all this it sounded like the perfect day to make the most vegetable-centric dish I could find. The boy was due for some greens.

Enter... Double Kale Quinoa Pesto, also known as the Fast Food Detox.

Quinoa is a great grain for vegetarians because it is a complete protein, meaning that it contains all 9 essential amino acids (an anomaly of vegetarian protein sources).

The addition of a leafy green like kale (known for its wealth of Vitamin K, of which each cup contains 1327% of the RDV) really kicks up the healthfulness of this recipe.

In fact, I just can't get over the surplus of heath-benefiting ingredients in this recipe. Lemon juice, olive oil, almonds... all help to keep you strong, healthy and functioning at your best! Should I mention that it is delicious? Much more so than any McNugget or Quad Steak Burrito. But maybe I'm biased by my love for vitamins...

The Stuff:

• large saute pan
• food processor

The Edibles:

• 3 cups cooked quinoa*
• 1 medium vidalia onion, diced
• 1 bell pepper, diced
• 1 large bunch kale, washed and trimmed, sliced into strips (about 5 cups uncooked)
• 5 medium garlic cloves, minced (or the equivalent of jarred or powdered garlic)
• 1/3 cup sliced or slivered almonds, toasted
• 1/4 cup freshly grated Parmesan
• 1 pinch salt (more to taste)
• hearty amount of fresh ground pepper
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil

Optional toppings and additions:

• slivered basil
• sliced avocado
• crumbled feta or goat cheese
• white beans

The Making:

1. Heat the quinoa and set aside.
2. Spray a large sauté pan with non-stick olive oil cooking spray and place over medium heat. Dump the equivalent of 1 clove minced or powdered garlic in pan, pushing it around with your wooden spoon or spatula for about 30 seconds.
3. Place onion in pan and stir around so as to ensure it is completely covered with oil. Cook for about 2-4 minutes on medium, then turn down to medium low. Add the colored peppers. Stir frequently; cook until the onion turns somewhat translucent and is caramelized (really juicy looking).
4. Remove the cooked diced onion and peppers from the pan and set aside in a bowl.
5. Using the same pan, Spritz it with another round of non-stick olive oil cooking spray and place over medium heat. Cook 1 clove garlic, pushing it around with your wooden spoon or spatula for about 30 seconds. Add kale by the handful, stirring frequently so as to ensure oil is distributed over its surface. The green will cook down significantly, so if you feel you cannot fit it all in at once, wait until some has cooked down and add more at that point. Once all the kale is looking really wilty, turn stove off.
6. To make the kale pesto: puree two cups of the cooked kale, 3 cloves garlic, 1/4 cup of the almonds, Parmesan, salt, pepper and lemon juice in a food processor. Drizzle in the olive oil and pulse until smooth.
7. Just before serving, toss the quinoa, reserved onion and pepper mixture and remaining cooked kale with about 1/2 of the kale pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds and some fresh basil. Some great additions include sliced avocado and feta cheese.

Serves 4 - 6.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

A "Boot-e-full" Quinoa Lunch Salad

This salad is the product of a special request from my one and only Momo,

a.k.a. the one who wears these:

I love my Momo, despite her rather peculiar sense of style.

Style aside, my mom is my idol. Her dedication to her work and health inspire me and those around her to live healthfully. A request for a lunch salad could not go unheard. Easily prepared ahead of time (in fact I recommend doing so in order to allow for maximum flavor enhancement), and extremely versatile (use whatever veggies, proteins, beans, or cheeses you may have on hand), you have almost no excuse (other than pure laziness) not to trust me on this one and give this salad a try. If you don't like it, don't write me off; I promise that I still have more grainy salad ideas up my sleeve to keep your lunches spiced up and healthful.

The Stuff:

• medium saucepan
• small sauté pan
• a fork, whisk, or blender

The Edibles:

• 1/2 c. quinoa
• 1 & 1/2 T. olive oil, divided
• garlic powder
• onion powder
• non-stick olive oil spray
• about 10 mushrooms, sliced
• 2 T. white wine vinegar
• 1 T. dijon mustard
• dried Italian seasoning
• 1 tsp. dried dill
• 2 large carrots, peeled and diced
• 1/2 cucumber, seeds removed, diced
• 1/2 c. cherry/grape tomatoes, cut in half
• 4 oz. cannelloni beans (1/2 of one 8 oz. can)
• 6 oz. cooked chicken breast, shredded (the equivalent of two breasts)*
• salt and pepper to taste
• about 1/4 c. crumbled feta cheese
• 1 tsp. parsley (garnish)

*see step 4 for vegetarian substitution suggestions

The Making:

1. Bring 1 and 1/4 cups water to a boil. Add 1/2 tablespoon olive oil, a generous sprinkle of garlic and onion powders, and quinoa. Bring back to a boil, cover, and reduce heat to low. Simmer for 15 to 20 minutes, until all the liquid is absorbed.
2. While quinoa is cooking, place a small saute pan over medium heat and spray with non-stick cooking spray. Add mushrooms and a light sprinkle of garlic powder. Saute for 5 to 10 minutes, or until the shrooms are dark. Remove from heat and set aside.
3. In a small bowl whisk together white wine vinegar, dijon mustard, 1 tablespoon olive oil, dill, and generous shakes of Italian seasoning, garlic powder, and onion powder. Add salt and fresh ground black pepper to taste.
4. Once quinoa is cooked, add to a large mixing bowl with prepared dressing and carrots through chicken. If you choose to make this vegetarian you can omit the chicken and replace with albacore tuna or firm tofu and have fabulous results. Stir to combine.
5. Garnish with feta and a sprinkling of fresh parsley.