Quinoa with Sundried tomatos

Quinoa with Pesto sauce and Sun-dried tomatoes

Course Main Course
Cuisine Italian
Servings 6


  • ½ cup (packed) sun-dried tomatoes
  • 2 cups (packed) chopped fresh basil
  • ½ cup hemp seeds
  • 1⁄3 cup Sach Inchi Oil Incaliving's Sacha Inchi Oil
  • 1⁄3 cup olive oil
  • 1 teaspoon freeze-dried wheatgrass powder (optional)
  • 1 teaspoon nutritional yeast
  • ¾ teaspoon sea salt
  • 1 tablespoon minced garlic
  • 4 cups cooked Quinoa
  • 2 cups  (packed) baby spinach, cut into chiffonade (extra thin)


  • Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft.
  • Slice thinly.
  • Use a food processor to blend the basil, hemp seeds, both oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce.
  • In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes and spinach.
  • Serve cold or gently heat.
Keyword Vegan, Vegetarian