Warm Spinach Pesto & Chickpea Salad

Ingredients

• 1 cup Quinoa (uncooked)

• 2 cups Water

• 1/2 cup Pine Nuts

• 1/2 cup Basil Leaves

• 4 cups Baby Spinach (divided)

• 1/4 cup Extra Virgin Olive Oil (plus some extra

• for the dressing)

• 1 Garlic (clove, minced)

• 1 Lemon (juiced and divided)

• Sea Salt & Black Pepper (to taste)

• 1/2 cup Pumpkin Seeds

• 1 cup Cherry Tomatoes (halved)

• 2 cups Chickpeas (cooked, drained and rinsed)

Directions

1. Place quinoa and water in a saucepan over high heat. Bring to a boil. Once boiling, cover and reduce to a simmer. Let simmer for 12 - 15 minutes or until all water is absorbed. Remove lid and fluff with fork. Set aside.

2. To create the pesto, combine pine nuts, basil, 3/4 of the spinach, olive oil, garlic, half of the lemon juice, sea salt and pepper together in a food processor or Vitamix. Pulse well until a smooth consistency forms.

3. Place the chickpeas in a skillet or frying pan over medium heat and stir in the pesto and saute until heated through (about 3 - 5 minutes).

4. Mix salad dressing by combining the remaining lemon juice with a splash of extra virgin olive oil. Stir well. In a large bowl, combine quinoa, remaining baby spinach, pumpkin seeds and cherry tomatoes. Season with a pinch of sea salt and pepper. Add desired amount of dressing and toss well.

5. Place a large scoop of the salad mix onto a plate and top with a spoonful of the warm chickpea and pesto mix. Enjoy!