Healthy Mama Magazine SPECIAL White Edition - Mar 2015

TEN GLU VEG AN EATS E FRE Y DAIR FREE E N LI GY KA ER AL EN OD SUPER FO DAIRY FREE PESTO, QUINOA WILD RICE SALAD By Larina from The Body Dietetics | Serves 1 1 cup cooked quinoa ¼ cup cooked wild rice ½ tomato, diced 3 kale leaves, chopped 2 eggs 1½ tablespoons dairy free basil pesto ¼ avocado DAIRY-FREE BASIL PESTO 1 packed cup fresh basil leaves ¹⁄³ cup extra virgin olive oil ¼ cup nutritional yeast ¹⁄⁶ cup pine nuts ⅛ cup cashews 1 ½ garlic cloves (optional) sea salt and cracked pepper to taste 1 Sauté the kale over medium heat. Add quinoa and wild rice. Create a well in the centre and crack in both eggs. Once the eggs start to cook, begin to stir and combine with the mixture. Add tomato and pesto. Remove from heat and toss in avocado. Serve warm. 2 Enjoy being you. I reg ularl y mak witho e thi s ut the nutrit yeast ional and a lit tle cashe more ws an d it tu rns out pe rfectl y! In the days of the Inca Empire Quinoa was referred to as “the mother of all grains”. It’s no wonder it’s gluten free and packs in loads of protein and antioxidants. It comes in white, red and black variations. HEALTHY MAMA MAGAZINE 13

Healthy Mama Magazine SPECIAL White Edition - Mar 2015 | Page 13