Gretchen Adams, RDN, LD
Servings: 2 servings
Ingredients (For the Pesto):
- 3/4 Cups Basil
- 1/2 Cup Kale
- 1/3 Cup Extra Virgin Olive Oil
- 1/4 Cup Walnuts or Nut of Choice
- 1 Garlic Clove
- 1-2 Teaspoons Lemon Juice
- Pinch of Salt
*You may find already made pesto at your local grocery store.
Ingredients (For the Quinoa Bowls)
- 2 Cups Cooked Quinoa
- 1/2 Bunch Asparagus (cut into 1" pieces)
- 1 Medium Zucchini (cut into bite size pieces)
- 1 Cup Fresh or Frozen Peas
- 1/2 Cup Pesto
- 1/2 Cup Sliced Almonds (optional)
Instructions (if making your own pesto):
- Add basil, kale, garlic, and walnuts into the bowl of a food processor. Process on high until finely chopped and combined.
- Add salt and then turn the food processor on and slowly drizzle in the oil until the pesto is creamy.
- Pulse in the lemon juice. You may have to remove the top and wipe the sides down as you go. Transfer pesto to an airtight container and set aside.
- Add asparagus, zucchini, and peas into a steamer basket and gently steam until zucchini is tender (about 1-2 minutes)
- Remove from steamer basket and transfer to a mixing bowl. Add quinoa and almonds and toss to combine.
- Add pesto and mix the salad together until all the ingredients are evenly coated in sauce. For creaminess, add 1-2 tablespoons of milk (or water) and mix to combine.
Enjoy!