Quinoa-Brown Rice Fusilli with Tomato Pesto and Veggies, kale salad

Pasta: Sauteed zucchini,
eggplant, Crimini mushrooms, Kalamata olives, onions, red pepper, veggie sausage and
capers mixed with a sundried tomato pesto and quinoa-brown rice fusilli; Salad: A blend of arugula, broccoli, Brussels sprouts, green cabbage, kale and
chicory lightly dressed in a poppy seed dressing and topped with dried cranberries and
roasted pumpkin seeds.

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