PCC Pecorino Quinoa and Kale recipe | PCC Community Markets

Ingredients

• 1/4 red onion, finely chopped
• 1 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 cup quinoa, rinsed and drained
• 2 cups water
• Salt and pepper, to taste
• 1/4 cup sunflower seeds
• 2 bunches lacinato kale, tough stems removed and leaves chopped
• 1/2 cup halved cherry tomatoes
• 6 tablespoons shredded Pecorino cheese
• 1/3 cup olive oil
• 1 1/2 tablespoons tamari