As green is starting to pop up on the trees and flower beds lately, I can’t help but want to see more of it on my dinner plate, too. This time it was in a lighter meal that was quick to make and even quicker.
I almost always have kale pesto in the freezer. I make a batch, then freeze it in an ice cube tray for easy use in two tablespoon servings. I find that it’s super hand for adding to soups, pasta, and now quinoa! I used an quinoa mix with white and red quinoa, so there’s an added pop of color there. I also added haricot vert because quinoa is a complete protein, but you still need your veggies!
makes 4 servings
2 1/2 cups water
1 cup quinoa, rinsed
1 1/2 cups frozen haricot vert, defrosted and halved in length
4 tablespoons kale pesto
1/4 teaspoon freshly ground black pepper
1/2 cup pecorino romano, shaved
Bring the water to a boil. Add the quinoa, cover and let simmer for 20 minutes until all of the water is absorbed and the germ pops from the quinoa seed. Add the haricot vert and cook for 1 minute until heated through. Stir in the pest and black pepper until it’s evenly distributed. Top with freshly shaved pecorino romano and serve warm.