Quinoa & Kale Stem Pesto
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Quinoa & Kale Stem Pesto
Ingredients
1 cup Ancient Harvest quinoa, cooked according to package directions
2 cups water or vegetable broth
Sea salt
1/2 cup scallions (white part), chopped
3 kale stems
1 sweet potato
2/3 cup fresh basil leaves, chopped
3 tablespoons pine nuts (lightly toasted)
1/4 cup olive oil
Method
1. Place the quinoa in a small pot with the water or broth and pinch of sea salt. Bring to a boil over medium high heat. Once it boils cover it and let it simmer for 15 to 20 minutes on low heat. The quinoa should be nice and fluffy.
2. Chop the kale stems and place them in a pot with about an inch of water. Cook on medium high heat for 5 minutes or until nice and tender. When done, drain and set aside.
3. Peel the sweet potatoes. Dice them. Place the sweet potatoes in a small pot and almost cover them with water. Bring to a boil over high heat. Reduce the heat to simmer on medium for 10 to 15 minutes or until fork tender. When finished cooking, drain and set aside.
4. Make the pesto: In a food processor add the scallions, basil, 1 tablespoon of the pine nuts, olive oil, cooked kale stems and pinch of sea salt. Blend until you reach your desired consistency, either slightly chunky or totally smooth.
5. In a large bowl, place the cooked quinoa, remaining 2 tablespoons of the pine nuts, cooked sweet potato, and pesto. Mix together and serve. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
