Quinoa Kale Pesto Bowl

THE CHALKBOARD
15Ingredients
30Minutes
1140Calories

Ingredients

US|METRIC
  • 1 cup kale (you can substitute any leafy greens, such as basil, sorrel, mint, parsley, or use a combination of greens)
  • 1/2 cup nuts (use any you like, a combination of walnuts, pine nuts, and almonds is a good choice)
  • 1 lemon
  • 1 tablespoon olive oil
  • 1 tablespoon pecorino romano (you can substitute any finely grated hard cheese here, like parmesan, or nutritional yeast if vegan)
  • 2 cups quinoa (cooked, warm)
  • hot sauce (green)
  • 1 lemon
  • 2 eggs
  • 1/2 cup Greek feta cheese (crumbled, good quality, or nutritional yeast if vegan)
  • 1 radish (large, sliced thinly with a mandolin)
  • salt
  • pepper
  • 1 sprig dill
  • edible flowers (for garnish)
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    NutritionView More

    1140Calories
    Sodium47% DV1130mg
    Fat78% DV51g
    Protein94% DV48g
    Carbs45% DV136g
    Fiber92% DV23g
    Calories1140Calories from Fat460
    % DAILY VALUE
    Total Fat51g78%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol250mg83%
    Sodium1130mg47%
    Potassium1630mg47%
    Protein48g94%
    Calories from Fat460
    % DAILY VALUE
    Total Carbohydrate136g45%
    Dietary Fiber23g92%
    Sugars4g8%
    Vitamin A70%
    Vitamin C190%
    Calcium60%
    Iron80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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