This is a good late spring and early summer recipe. Light, nourishing, and balancing. Flavorful too! Green is good for the blood and liver as it is alkalizing and nourishing for the body. Having easy dishes to cook means less time needed to be standing over a hot stove as the atmosphere gets warmer.
INGREDIENTS (for quinoa)
1 cup of quinoa
2 cups of water
1/4 cup of raw pumpkin seeds
1/4 lemon or lime
1/2 tsp. of sea salt or kosher salt
3-4 basil leaves
INGREDIENTS (for pesto)
2 cups packed fresh basil leaves.
2 cloves garlic.
1/4 cup almond nuts.
2/3 cup extra-virgin olive oil (cold pressed).
Sea salt and freshly ground black pepper, to taste.
1/2 cup freshly grated parmesan cheese. (optional if you're lactose sensitive)
STEP 1: In a medium saucepan, bring the cups of water and salt to a boil, then add the quinoa. Next, add in the pumpkin seeds. Cover and low simmer for 10-15 minutes. When the quinoa is cooked, turn off the flame. While this dish is cooking, proceed to step 2.
STEP 2: To make the pesto, place all ingredients into a blender or food processor. Puree until you get a nice and even sauce consistency.
Combine 2-3 tbs. of the pesto with the quinoa dish. Let it sit for 10 minutes. Serve and add a squeeze of the lemon or lime, then garnish with basil. Enjoy!
You could make this dish even more complete and delightful with an arugala and shredded beets salad. Here's a quick recipe:
1 cup of arugala
2 tbs. of shredded beets (you can use a cheese grater)
2 tbs. of dried cherries
INGREDIENTS (for dressing):
1/4 cup of olive oil
1/2 tsp. of sea salt
1/2 lemon squeezed
1 tsp. of oregano
pinch of black pepper
1/2 tsp. of garlic powder
1/2 tsp. of ginger powder
Place arugala and beets on a dish or in a bowl. Mix in the dried cherries.
Combine the olive oil and other ingredients for the dressing. Use a fork to mix it well. Then, pour the dressing over the veggies.