Ingredients:

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

Directions:

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.

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.

Serve

immediately.

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