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Pesto Jackfruit Quinoa Bowl

It had been awhile since I had made quinoa. So I decided it was about time to start making it again. It is packed with protein and is so versatile. You can make bread, flat bread, breakfast, and this Pesto Jackfruit Quinoa Bowl. Makes 2-4 servings.

In a large skillet add of the ingredients. Warm quinoa mixture over medium-high heat, about three minutes. The kale should be wilted.

Transfer some of the quinoa mixture to a bowl. Top with some of the reserved sun-dried tomatoes. Drizzle on the quinoa some of the Creamy Lemon Vinaigrette.

Serve. Eat. Enjoy.

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Creamy Lemon Vinaigrette

One of my favorite things to make are sauces/dressings/marinades. They tend to elevate and tie together  any dish you are making. This particular one has a wonderful tangy lemon flavor that can be used for so many things. I made it to go with a Pesto Jackfruit Quinoa Bowl. I will post the recipe for the bowl soon.

Combine all ingredients into a medium size bowl and whisk together. Add as much of the Cashew Sour Cream as you want to get the desired consistency. Chill.

Serve. Eat. Enjoy.

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