Kale Pesto Mushroom Pistachio Bowls

Combine the pistachios, garlic, kale, lemon juice, sea salt, pepper, 1/4 cup olive oil and 1/4 cup water in a small blender and pulse until pureed.

Heat the oil in a large skillet over medium heat. Add the mushrooms, 1/4 teaspoon sea salt, pepper, stir to coat, then cook 8 to 10 minutes or until the mushrooms are browned and softened, stirring occasionally. Remove from heat and toss with the balsamic.

In a medium bowl, finely chop the remaining kale and remove any tough stem pieces. Toss with a few scoops of the kale pesto sauce and season with salt and pepper. Toss and gently massage.

Assemble the bowls with the cooked quinoa, kale, mushrooms, chickpeas, pistachios, red pepper flakes and generous scoops of the sauce. Season to taste.