Kale and Quinoa Salad with Walnut Pesto
For the Walnut Pesto: 1/3 cup walnuts, soaked overnight 1 cup tightly packed basil 1 tbs basalmic vinegar 1 tbsp lemon juice 1/4 cup olive oil1 clove garlic a pinch of sea salt 3 tbsp. nutritional yeast pepper to taste
Throw all of this into a food processor on chop for 30 seconds, so it is not too creamy, but well chopped.
Prepare 1/2 cup quinoa by boiling 2 cups water and adding the quinoa for approx 10-15 minutes. Let cool.
For the salad: 6 cups kale, washed and finely chopped 1 small avocado 6-8 sundried tomatoes, soaked and diced 1 cup grape tomatoes, halved
In a bowl, add kale and walnut pesto. massage the pesto into the kale leaves with hands is messy but effective. The add the remaining ingredients, including the desired amount of quinoa. Voila! Even better the next day.