1 chopped shallot
1 chopped onion
3 cups cooked quinoa (*see directions below)
1 cup frozen or fresh corn
3 - 5 chopped kale leaves
1 - 2 tablespoons EVOO
1 cup cubed tofu cooked to your liking
1/2 cup basil pesto (**see directions below)
12 Roasted grape or cherry tomatoes to top (***see directions below)

1 chopped shallot 1 chopped onion 3 cup s cooked quinoa (*see directions below) 1 cup frozen or fresh corn 3 - 5 chopped kale leaves 1 - 2 tablespoons EVOO 1 cup cubed tofu cooked to your liking 1/2 cup basil pesto (**see directions below) 12 Roasted grape or cherry tomatoes to top (***see directions below)

*Cooking quinoa directions:

3 cups quinoa
6 cups liquid (water or broth).

For stove top: Cover it with liquid and boil until soft, about 15 minutes.
For rice cooker: Place in your rice cooker.
For microwave: Place in microwave bowl. Cook on high 100% for 5 minutes and 60% for 8 minutes. Let stand for a few minutes

**Fresh basil pesto directions:

2 cups fresh basil leaves (packed)
1/2 cup freshly grated parmesan-reggiano or romano cheese
1/2 cup extra virgin olive oil
1/2 cup pine nuts or walnuts
3 medium sized garlic minced cloves
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese

***Roasting tomatoes directions:

1 cup of grape or cherry tomatoes
1 tablespoon EVVO
1 tablespoon brown sugar.

Slice tomatoes in half. Toss with EVOO and brown sugar and a pinch of salt. Place on a baking sheet cut side up and roast in 350° oven for about 45 minutes.


Combine and stir all completed ingredients except for roasted tomatoes into a large bowl. Once completely combined, place in 2 quart casserole baking dish. Place roasted tomatoes on top. Bake for 30 minutes on 350°.