Quinoa with Pesto Sauce and Sun-Dried Tomatoes

Quinoa with Pesto sauce and Sun-dried tomatoes

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Servings: 6

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 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)

Method

 

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