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Two healthy ingredients combined into one delicious dish!
Bring water to a boil in a medium saucepan. Add quinoa, cover and reduce heat to low. Cook quinoa until all water is absorbed, about 12 minutes. Remove from heat, fluff quinoa with a fork and let cool.
In a large bowl, toss quinoa with kale pesto (directions below) until combined. Add in artichoke hearts and sun-dried tomatoes. Season with salt, pepper and shreds of fresh Parmesan if desired.
For the kale pesto:
In a food processor combine kale, parmesan cheese, walnuts and garlic and blend until finely chopped. While processor is running, stream in olive oil until desired consistency. Season with salt and pepper
Notes: The recipe for kale pesto will make more than needed for the quinoa. Store leftover pesto and use on bread, vegetables or to make more quinoa.
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