Quinoa with Sun-Dried Tomatoes and Pesto Sauce Recipe

A superfood twist on a classic Italian dish, this Quinoa with Sun-Dried Tomatoes and Pesto Sauce recipe makes use of some very nutritious ingredients.


| May/June 2013


Quinoa with Sun-Dried Tomatoes and Pesto Sauce Recipe

A tasty pesto sauce with some very nutritious secrets offers a superfood twist on a classic Italian dish.

• 1/2 cup (packed) sun-dried tomatoes
• 2 cups (packed) chopped fresh basil
• 1/2 cup hemp seeds
• 1⁄3 cup essential fatty acid (EFA) oil (available at health-food stores)
• 1⁄3 cup olive oil
• 1 teaspoon freeze-dried wheatgrass powder
• 1 teaspoon nutritional yeast
• 3/4 teaspoon sea salt
• 1 tablespoon minced garlic
• 4 cups cooked quinoa
• 2 cups (packed) baby spinach, cut chiffonade-style (extra thin)

1. Soak sun-dried tomatoes in hot water for 30 minutes or until soft. Drain. Slice thinly.

2. Use a food processor to blend basil, hemp seeds, oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce. In a large bowl, toss pesto (as much as desired) with quinoa, sun-dried tomatoes and spinach. Serve cold or gently heat. Serves 4 to 6.



Best Way to Cook Quinoa

• 1 part dry quinoa: a scant 2 parts water

• 1 cup dry quinoa = 3 cups cooked quinoa







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