Ingredients
The following ingredients have 6 Servings
- 1 1/2 cup shelled edamame soybeans (cooked and cooled)
- 1 garlic clove
- 1/4 cup sunflower seeds
- 3-4 tbsp olive oil
- 1/2 tbsp lemon juice
- Optional 1- 2 tbsp chopped herbs (chive, basil, or cilantro)
- dash of sea salt and pepper
- optional pinch of red pepper flakes to blend in.
- 2 to 2 1/2 cup cooked quinoa (about 2/3 uncooked)
- 1/2 c chopped red onion
- 1 roma tomato (diced)
- 1/2 to 2/3 cup diced mango (peeled)
- 1/2 chopped red or orange bell pepper
- 4 tbsp chopped cilantro
- 1/3 dried cranberries or raisins
- 1/3 cup sunflower seeds (raw or roasted)
- 2 tbsp red wine vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 4-5 large collard green leaves
Instruction
- First make your pesto.
- Deshell your edamame pods. Then simply combine your edamame, seeds, garlic, in a food processor. Blend then add in your oil, lemon, and salt/pepper. Blend again until thick pesto is formed. Scoop into a bowl and set aside or cover and store in fridge for later. Makes around 1 cup
