Kale Pesto Quinoa with Grilled Vegetables

Kale Pesto Quinoa with Grilled Vegetables

Add the quinoa and broth to a large saucepan and heat over high heat until it boils. Reduce heat and cover. Simmer until cooked according to package directions.

Preheat grill to 350°.

In a large mixing bowl toss the vegetables with olive oil and season with salt and pepper.

Place the vegetables on the heated grill. Cook the first side until slightly charred (about 10 minutes). Flip the vegetables and repeat on the second side. Remove vegetables from grill and roughly chop.

To the cooked quinoa add 1/2 jar of pesto and the chopped vegetables. Add chopped herbs and stir to combine. Season with salt and pepper to taste. Top with feta.


High fives to our pal Molli Pletcher for this creative and easy meal.

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