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RECIPE: VEGGIE PESTO QUINOA BOWL

If you spend any time on Pinterest, on the Internet, or in the world at all in 2015, you know that quinoa bowls are EVERYTHING. This one with tri-color quinoa, chickpeas, sweet peas, kale, pesto, and parmesan is kind of a combination of recipes I've skimmed over the past few days—and it's all made with inexpensive stuff I found at my local grocery and Trader Joe's.

This recipe makes about 4 servings and is SUPER DUPER FILLING. If you need meat, I'd add chicken. But I'm not a meat person, so do what you feel.

ingredients

1 cup quinoa (i prefer tri-color)
a few handfuls of kale
1 pkg frozen peas
1 can garbanzos/chickpeas
1/2 cup shredded parmesan
2 tbsp basil pesto

Here's how I threw it all together. Sneaky tip: it all happens in one pot.

First, rinse the chickpeas and quinoa. If you don't, you'll get a strange, bitter taste from them. Then, combine 1 cup quinoa with 2 cups water and boil. Steam your peas or whatever veggie you decide on.

Once all the water's been absorbed into the quinoa, stir in as much kale as you'd like. Fold in the chickpeas and peas and stir. Fold in pesto and parmesan to taste—in my eyes, the more the merrier. Make sure all the cheese is nice and melted and everything is cohesive. Top with a little extra cheese and voila! You're all set for an easy weeknight meal.

This should make at least 4 servings and even more if you add meat or tofu. You can swap out fresh veggies for frozen (I'm just incredibly lazy and always keep steamable veggies on hand!), and can use spinach instead of kale if that suits you.

What are your favorite quinoa bowl recipes? Let me know in the comments below!

xo,
Morgan

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