Fennel Frond Pesto with Quinoa

If you've tried fennel, you already know it's delicious and versatile. But did you know about its health benefits? In addition to containing minerals needed to maintain healthy bones, it's also anti-inflammatory, immune-boosting, and helps with digestion. Pretty impressive, right?

Ingredients:

• 1 cup organic quinoa

• 2 cups vegetable stock, bone broth, water remaining after steaming fresh veggies, or filtered water

• 3 tbsp organic apple cider vinegar with the mother, such as Bragg's

• 1 tsp ground coriander

• 2 cloves organic garlic, or more to taste

• 3 tbsp capers, drained

• 10 kalamata olives

• 1/2 cup roasted walnuts

• fronds from one large fennel bulb [reserve the bulb for another use]

• freshly ground black pepper to taste

• 1/3 cup high polyphenol organic EVOO

Instructions:

1. Cook the quinoa with the water or stock. For more help making perfect quinoa, check out THIS recipe.

2. Combine the next 8 ingredients in your food processor until incorporated, then add EVOO.

3. Add the pesto to the quinoa and serve warm atop lettuce leaves or as a side dish.

Serves 4.

NOTE: The pesto is equally wonderful on gluten free pastas [organic chickpea, lentil, and edamame pastas are high in protein], or with fish or chicken.