I’ve been making more and more quinoa lately. I really like the nutty flavor and the fact that it is so good for me. I like this dish because it’s nice a crunchy. I toast extra pumpkin seeds to have later as snacks.
1 splash extra virgin olive oil
1 pinch salt
1 large shallot
2 cups quinoa
1 cup corn fresh or frozen
1 1/2 cups kale finely chopped
1/3 cup pesto
1/3 cup shelled pumpkin seed roasted
1/4 cup sun-dried tomatoes
In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale, cooking it is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with sun-dried tomatoes.
Serves 4 – 6.