Quinoa with Roasted Lime Brussels Sprouts Toasted Almonds Dates and Chipotle Cilantro Pesto

Ingredients

• ⅓ cup of extra-virgin olive oil
• ⅓ cup of water
• ¼ cup of pumpkin seeds
• 2.5 cups of cilantro leaves and stems, chopped roughly and packed
• ¼ teaspoon of freshly cracked/ground coriander seeds
• 1 medium garlic clove, coarsely chopped
• 2 tblsp of lime juice (approximately one medium lime), freshly squeezed
• 2 tblsp of adobo sauce (from a can of chipotle peppers)
• Kosher salt and freshly ground black pepper
• 2 cups of quinoa, very well rinsed
• 3 cups of water
• ½ tsp sea salt
• 1½ lbs of medium sized brussels sprouts, outer leaves removed (if ragged), halved lengthwise
• 4 tblsp of extra virgin olive oil
• ⅛ tsp of cayenne pepper
• Juice of one medium lime (approx 1.5 tblsp), freshly squeezed
• 2 handfuls of baby arugula
• 1 large ripe avocado cut into tiny cubes
• 4 green onions/scallions thinly sliced
• ¾ cup of almonds, toasted and coarsely chopped
• ½ cup of medjool dates coarsely chopped
• ¼ cup of gouda cheese in large shavings
• Salt and pepper to taste

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