Recipe by Emily Bowen
1/2 cup frozen quinoa
2 large handfuls of kale
1 tsp EVOO
1/2 cup frozen shelled edamame
2 tbsp pine nuts
Squeeze of 1/2 lemon
Garlic salt, and flakey sea salt, to taste
1 tbsp pesto
2 tbsp hemp seeds
Optional: add cubed sweet potatoes (These would need to be sautéed in the skillet first over medium heat with 1-2 tsp EVOO, until golden brown).
Microwave the frozen quinoa and edamame for 1-2 minutes.
Heat a medium skillet over medium heat. Add the EVOO and the kale to the skillet. Let sauté until the kale is bright green, and slightly wilted. Add the cooked quinoa, edamame, pine nuts, squeeze of lemon, and seasoning. Sauté for 2 more minutes.
Place in a bowl and top with pesto and hemp seeds. YUM!