2 c. asparagus (I used the tips) cut in 2″ pieces
1 can artichoke hearts (I cut into smaller pieces)
2 c. cooked quinoa
1/4 vegetable broth
4 sun dried tomatoes, sliced-for garnish
1/2 c. pine nuts, toasted and divided (1/4 c. for pesto and 1/4 c. for garnish)
Pesto (see recipe below)
Prepare quinoa. I used my rice cooker and made a bigger batch, so I could have leftovers for lunches this week.
Toast pine nuts by heating a pan on high, and placing pine nuts in pan. Watch carefully, shaking pan frequently until lightly browned. Remove from heat and set aside. Prepare pesto. Recipe below. Stir fry asparagus and artichokes in large skillet, or wok, until asparagus is crisp tender. Add cooked quinoa and vegetable broth. Stir. Add pesto. Combine.
Serve in bowls. Garnish with sliced sun dried tomatoes and pine nuts.
“Cheesy” Spinach Pesto
2 cloves garlic
1/2 c. leaf spinach
1/4 c. pine nuts
1/4 c. olive oil
8 sun dried tomatoes (soaked in oil kind)
2 T. nutritional yeast
1/4 c. water
sea salt to taste
In a food processor (I was able to use my mini Ninja), mince garlic. Add spinach and process until finely chopped. Add olive oil, 1/4 c. toasted pine nuts, 8 sun dried tomatoes, and nutritional yeast. Blend. Add water to thin. I used 1/4 cup. Blend. Taste. Add salt if needed. I needed. Set aside.
Definitely a meal made with love!