Quinoa stir fry with Pumpkin seed pesto

Quinoa is one of my staple foods along with rice and pasta. This dinner is just a simple stir fry with a pesto sauce so anything you like could go into it.
serves 2
30 minutes

The stir fry.

• 1 large onion, sliced
• half a cube of tofu, cubed
• 10 mushrooms, cut to your liking
• 2 cloves of garlic, finely chopped
• 1 cup quinoa
• 2 cups of chopped mixed greens

1. Dry roast quinoa in a pot until they start to slightly brown.
2. Add 1 1/2 cups of water and bring to a boil. Turn to low and let cook for 25 minutes.
3. Fry onion, tofu and mushrooms in a pan at medium high for 10 minutes.
4. Add garlic and various greens (spinach, swiss chard, kale) and cook for 5 more minutes.
5. Add 2 cups of cooked quinoa and pumpkin seed pesto.
6. Top with some of your favorite cheese. I prefer Romano or Feta for this dish.

The pesto.

1. Dry roast 4 Tbsp of pumpkin seeds in a cast iron pan until they brown and begin to pop.
2. Grind coarsely in a food processor.
3. Add 1 cup of chopped cilantro, the juice from 1 lime, 1 chopped clove of garlic, a pich of salt and enough olive oil to get everything mixed together well. A little cayenne wouldn't hurt here either.