Rachel Holder's Kale & Pistachio with Quinoa - WSMV News 4

Rachel Holder's Kale & Pistachio with Quinoa

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For the pesto:

  • 2 cups kale leaves
  • 1/2 cup shelled raw pistachios
  • 1/4 cup extra virgin olive oil
  • 3 tbsp water
  • 2 tbsp freshly squeezed lemon juice
  • 1 1/2 tsp garlic, minced
  • 1 tbsp nutritional yeast (or 2 Tbsp grated Parmesean cheese)
  • 1 tsp sea salt
  • 1/4 tsp fresh black pepper

For the quinoa:

  • 4 cups cooked quinoa (prepared with chicken or vegetable broth)
  • 2 cups frozen peas, thawed
  • 1/4 cup chopped green onions
  • 1/4 cup fresh grated Parmesan


  1. Place all the ingredients for the pesto, except the oil, in a food processor.  Start the processor and slowly pour in the oil.  The pesto should be creamy but still have a bit of texture to it.
  2. In a large bowl mix together the quinoa and pesto until evenly coated.  Add the remaining ingredients in the bowl and gently toss until mixed.
  3. Serve immediately.


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