Quinoa bowl with kale, avocado, and basil-mint pesto
Dairy-Free, Gluten-Free, Soy-Free, Vegetarian
25 – 35 Minutes
Quinoa has a laundry list of health benefits, and we love how it makes such a delicious base to soak up sauce, like the basil-mint pesto in this gluten-free, vegetarian grain bowl. It’s one of the only plant foods that’s a complete protein, an important part of any cleanse. The seeds are coated with a protective layer called saponin, which can taste bitter, so give them a good rinse before cooking.
In your bag
- ½ cup rainbow quinoa
- 1 zucchini
- Peeled fresh garlic
- 1 bunch kale
- ½ teaspoon red chile flakes (optional)
- 1 avocado
- 1 lemon
- Sun Basket basil-mint pesto (basil - mint - walnuts - olive oil - water - salt)
- 3 tablespoons roasted pumpkin seeds
Calories: 710, Protein: 18 g, Fiber: 13 g, Total Fat: 49 g, Monounsaturated Fat: 27.5 g, Polyunsaturated Fat: 10 g, Saturated Fat: 7 g, Cholesterol: 0 mg, Sodium: 400 mg, Carbohydrates: 58 g, Added Sugar: 0 g.
Contains: Tree Nuts