It’s easy being green this St. Patrick’s Day, thanks to this veggie-packed kale pesto bowl recipe from Picazzo’s Healthy Italian Kitchen.
Picazzo’s Healthy Italian Kitchen’s Kale Pesto Bowl
1 T Sunflower oil (or oil of choice)
3 oz. Pesto sauce of choice
3 C Chopped kale
1/2 C Chopped broccoli
3/4 C Cooked quinoa
2 T Diced tomatoes
1 T French feta
1 T Pumpkin seeds
Heat sunflower oil on medium heat. Add pesto sauce and sauté until warm. Add kale and broccoli and continue to sauté until coated and warmed, about three minutes Add quinoa, toss and transfer to serving bowl. Garnish with tomatoes, feta and pumpkin seeds.