Quinoa w/ Kale Pesto, Artichokes, Tempeh, and Sun Dried Tomatoes

Ingredients

1 cup Quinoa

1 1/4 cup water

4 tablespoons Kale pesto (recipe below)

1- 6.5oz jar of marinated artichoke hearts, drained and coarsely chopped

1/3 cup sun dried tomatoes, drained and coarsely chopped

Salt and pepper to taste
2 blocks of Alive & Healing Tempeh - cubed and browned in a heated skillet

1/4c or nutritional yeast (optional)  

Add quinoa & water in 3 qt pan, start cooking at high with lid off for 5 mins, then cover and reduce heat to low.  Cook quinoa until all water is absorb, about 12 minutes.  Remove from heat, fluff quinoa with a fork and let cool.

In a large bowl toss quinoa with kale pesto until combined.  Add in artichoke hearts,Tempeh and sun dried tomatoes.  Season with salt, pepper.

Kale Pesto

Ingredients

2 cups kale leaves
1 bunch of basil

1/2 cup nutritional yeast

1/4 cup chopped walnuts or cashews

2 garlic cloves, minced

1/2-3/4 cup extra virgin olive oil

Salt and pepper to taste

In a food processor combine kale, Nutritional yeast, basil,walnuts and garlic and blend until finely chopped.  While processor is running, stream in olive oil until desired consistency.