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.
- 2 c quinoa, cooked
- 1 c baby kale
- 1/4 c carrots, julienned
- All-Purpose Seasoning to taste
- 1 recipe Roasted Jackfruit
- 1/4 c Spinach Pesto
- 1/4 c Vegetable Stock
- 1/4 c sun-dried tomatoes + some for garnish, julienned
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.